Mothers Day

Raspberry scones

Juicy raspberries baked into scones take this teatime treat to a whole new level. Throw in a handful of dark chocolate chunks for something even more indulgent.

  • 9
  • 15
  • 15
  • Veggie
  • 350g plain flour
  • 80g butter
  • 80g caster sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 150g raspberries
  • 180ml milk
  • 1 egg, yolk only
  • 1 tbsp caster sugar

To serve

  • Cornish clotted cream
  • fresh raspberries, washed
  1. Heat oven to 200°C/180°C fan/Gas 6. Put the flour and butter in a bowl and rub the butter in until mixture resembles fine breadcrumbs. Stir in the sugar, baking powder and salt, and add the raspberries.
  2. Beat the milk and egg yolk together and add to the flour mixture, mixing very gently to a soft dough without crushing the raspberries too much.
  3. Turn mixture out on to a lightly floured board, shape into a square and pat out to 3cm thick. Cut into 9 squares and place on a non-stick baking tray. Sprinkle with sugar.
  4. Bake for 10–15 minutes until well risen and golden brown. Serve warm with clotted cream and a few fresh raspberries.

Per scone (without cream and extra raspberries): calories 264 (13%), sugar 11.3g (13%), fat 8g (11%), saturates 4.8g (24%), salt 0.5g (8.3%) of your guideline daily amount

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