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  • 450g self-raising flour

  • 4 tsp baking powder

  • 100g butter, softened

  • 50g caster sugar

  • 2 eggs

  • 250 ml milk

  • 100g fresh raspberries


  • 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, 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.

  • 3.

    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.

  • 4.

    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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