Ingreadient :

• 450g strong white flour
• 2 tsp baking powder
• Pinch of salt
• 50g caster sugar
• 100g butter, diced and cold
• 300ml full fat milk
• 1 egg yolk for egg wash

Compote

• 500g raspberries
• 100g caster sugar
• 1 lemon, juice only

To serve – clotted cream and butter

Direction :

1. Preheat the oven to 210c.
2. To make the compote, place the sugar and lemon juice into a pan and bring to the boil. Add the berries, then cook for 1 further minute, stirring until the berries just start breaking down. Chill after.
3. To make the scones, mix the flour, sugar and baking powder. Then add the butter and using your fingertips rub in until it resembles breadcrumbs. Add the milk and mix until you have a smooth dough.
4. Roll out on a lightly floured surface until it’s 2 cm thick. Cut out using a 7cm cutter, re-roll, and you will get 12 scones. Turn over and pop onto a baking tray. Brush egg wash on top.
5. Bake for 10 to 12 minutes, allow to cool slightly, and then split and fill with compote butter and cream.