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Ingredients:

Method:

  1. In a large bowl, combine the flour, sugar, baking powder and salt.
  2. Add the butter and rub together with cold fingers until you have a breadcrumb-like texture.
  3. Warm the milk in the microwave for 20 seconds, then add a squeeze of lemon and vanilla bean paste.
  4. 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.
  5. Preheat the oven to 220C/200C fan. 
  6. 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.
  7. Roll out a 2cm thick rectangle.
  8. Use a fluted cutter to make 12 rounds and transfer to lined baking trays.
  9. Brush with the beaten eggs, chill in the fridge for 20 minutes and then bake for 13-14 minutes until risen and golden.
  10. Chill on a rack.
  11. Whip the cream and icing sugar into soft peaks. 
  12. Split and fill the scones with cream and jam.
  13. Serve fresh and warm.
  14. Will keep for 2-3 days in an airtight container.