Raspberry Buttermilk Scones With Clotted Cream

Raspberry Buttermilk Scones With Clotted Cream

Ingredients

  • 225g (8 oz) self raising flour
  • 1 tsp baking powder
  • 40g (1½ oz) butter
  • 25g (1 oz) caster sugar
  • 115g (4 oz) raspberries
  • Buttermilk to mix, about 150ml (¼ pint)

Serves 3-4

Method

  1. Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the raspberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the cold plain shelf.
  2. Bake on the second runners down in the roasting oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes.

Serve warm with clotted cream and raspberry conserve.

Conventional cooking: Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. 

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