As a tradition I try to bake scones one morning every weekend, last week it happened to be on the saturday and what a great start of a great day it was. Usually I make a little bit healthier and more wholesome scones at home but this morning I was interested in the taste more so than the nutrition and therefore used my sweet scone recipe and flavoured them with raspberries.
The recipe will make 5 large scones or 8 small.
50 grams butter, room temperature
235 grams plain flour
17 grams baking powder
25 grams caster sugar
1 egg yolk
100ml milk (or half milk/half cream, or yoghurt)
16 raspberries, I used frozen
Mix all dry ingredients in a bowl, rub the butter into the flour mix. Add milk and egg yolk and quickly bring together to a dough. On a floured surface roll out the dough to about 3cm thick, put half of the raspberries on one half of the dough, fold over and put the remaining raspberries on one half of the dough, fold over again and gently roll again to about 5cm thick. Take out scones with a cookie cutter or glass. Place on a baking tray lined with baking paper. Brush with milk or egg. Bake for 15min on 200C.
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