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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."

  • Baking
  • Berries
raspberryscones

Ingredients

Method

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.