Fresh Raspberry Scones
Fresh blueberries can replace the raspberries if wish, but we prefer the raspberries!
Ingredients
450g (1lb) self raising flour
4 tsp baking powder
100g (4oz) butter, softened
50g (2oz) caster sugar
2 eggs
milk
about 100g (4oz) fresh raspberries
Instructions
Lightly grease 2 baking trays. Preheat the oven to 220C/425F/Gas7.
1. Measure the flour and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
2. Break the eggs into a measuring jug, then make up to 300ml (1/2 pint) with milk. Stir the egg and milk mixture into the flour - you may not need it all - and mix to a soft but not sticky dough.
3. Turn out onto a lightly floured work surface, knead lightly and then roll out to a rectangle about 2cm thick. Cut the rectangle of dough into 2 equal pieces.
4. Scatter the fresh raspberries evenly over 1 piece of dough. Top with the second rectangle of dough. Cut into as many rounds as possible with a fluted 5cm cutter, and place them on the prepared baking trays. Gently push the trimmings together to form 1 large scone, and score the top with a sharp knife. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
5. Bake in the preheated oven for about 15 minutes or until the scones are well risen and a pale golden brown. (The large scone will need about a further 5 minutes). Lift onto a wire rack to cool. Eat as fresh as possible.
Serving
Makes about 12 small scones
Recipe by:
Mary Berry in 'Cook Now, Eat Later'
www.maryberry.co.uk