Raspberry Scones
Servings 8 scones
Ingredients
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 75 g butter cubed
- 1 egg beaten
- 3-5 tbsp buttermilk
- 90 g frozen raspberries
Instructions
- Preheat your oven to 180 C/350 F/Gas Mark 4
- Sift the flour into a bowl
- Add the salt and baking powder
- Cut the butter into cubes and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs
- Beat the egg in a cup or bowl. Keep a little of the beaten egg to glaze the scones.
- Make a well in the centre of the flour/butter mix and add the beaten egg and 3 tbsp of buttermillk
- Combine the wet and dry ingredients gently using a knife. If the mix is too dry then add more buttermilk and continue to combine
- Add the frozen raspberries and mix gently
- When the dough has just come together, remove it from the bowl and knead it gently on a floured board
- Roll the dough out to about 2cm thick and use a scone or cookie cutter to shape your scones. Be care not to twist the cutter as you cut
- Glaze the scones with the remaining beaten egg. If you forgot to keep back some egg, then use some milk instead
- Bake the scones in the oven for about 15 minutes.