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.
Break the eggs into a measuring jug, adding the milk to make a 300ml mixture. Stir into the flour and mix to a soft but not sticky dough. Turn out on to a lightly floured work surface, knead lightly and then roll out to a rectangle about 2cm thick, cutting into 2 equal pieces.
Scatter the fresh raspberries evenly over 1 piece of dough and then top with the second rectangle of dough. Cut into as many rounds as possible with a fluted 5 cm cutter, and place them on to lightly greased baking trays. Gently push the trimmings together to form 1 large scone, and score the top with a large knife. Brush the scones with a little extra milk, or any egg and milk mixture left in the jug.
Bake in the preheated oven at 220 degrees Celsius for about 15 minutes or until the scones are well risen and a pale golden brown. Lift onto a wire rack to cool. Eat as fresh as possible and serve with clotted cream.
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