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Raspberry Scones

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones


  • 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


  • 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.