Raspberry scones recipe

Directions

1. 1
   Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8.
2. 2
   Grease and flour a baking sheet.
3. 3
   Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs.
4. 4
   Slowly add the milk and until it forms soft dough (you may not need all the milk).
5. 5
   Bring the dough together and turn out onto a floured work surface.
6. 6
   Knead lightly and roll the dough out to about 1cm thick then dot the raspberries over half the dough.
7. 7
   Gently fold the other half of the dough over the raspberries.
8. 8
   Cut out into scone shapes using a round cutter and place onto the baking sheet.
9. 9
   Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.
10. 10
    Serve with clotted cream and blackberry jelly.