Ingredients:
- 350g self-raising flour
- 50g caster sugar
- 1 tsp baking powder
- Pinch of salt
- 85g Ballyrashane Unsalted Butter (room temperature, cut into small cubes)
- 175ml Ballyrashane Whole Milk
- A squeeze of lemon juice
- 1/2 tsp vanilla bean paste
- 125g fresh raspberries
- 1 egg, beaten
- 300ml Ballyrashane Double Cream
- 1 tbsp icing sugar
- Raspberry jam, to serve
Method:
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Add the butter and rub together with cold fingers until you have a breadcrumb-like texture.
- Warm the milk in the microwave for 20 seconds, then add a squeeze of lemon and vanilla bean paste.
- Make a well in the centre of the flour and use a cutlery knofe to stir the milk into the flour, and mix to a soft, sticky dough.
- Preheat the oven to 220C/200C fan.
- Tip the dough onto a lightly floured surface, scatter over the raspberries and knead lightly until combined and the raspberries are ripplied through. Add extra flour if needed.
- Roll out a 2cm thick rectangle.
- Use a fluted cutter to make 12 rounds and transfer to lined baking trays.
- Brush with the beaten eggs, chill in the fridge for 20 minutes and then bake for 13-14 minutes until risen and golden.
- Chill on a rack.
- Whip the cream and icing sugar into soft peaks.
- Split and fill the scones with cream and jam.
- Serve fresh and warm.
- Will keep for 2-3 days in an airtight container.