raspberryscones

Raspberry scones

  • Serves 12
  • Prep time: 15 mins | Cooking time: 20 mins

"This recipe I made for the first time about 2 years ago. When I first made them my lovely Kiwi son-in-law thought I had bought them so I knew they were a success."

Ingredients

  • 500g plain flour

  • 30g baking powder

  • 85g caster sugar

  • 85g butter

  • 85g raspberries

  • milk

  • 1 egg

  • Jam and clotted cream or thick cream

Method

  1. Sift together flour and baking powder. Add caster sugar then rub in butter.

  2. Slowly add enough mlk to form a soft dough.

  3. Bring together, then kneed lightly on floured board and roll out to about 1 cm thick.

  4. Dot raspberries over half the dough then fold other half over to cover raspberries.

  5. Use a round cutter cut into scone shapes, place on baking paper and brush with whisked egg. Bake at 200 C for 20 mins. Serve with jam and thick cream

  6. Makes about 12 yummy scones.

  7. They also freeze really well.