Strawberry and raspberry scones
Servings: 6 scones
Ingredients
- 225 g self-raising flour
- 60 g cold unsalted butter
- 30 g sugar
- 150 g raspberries and hulled, chopped strawberries
- 75-100 ml milk
- Flaked almonds to sprinkle on top
Instructions
- Preheat the oven to 220°C/200°C fan/430°F and line a baking tray with baking parchment.
- Sift the flour into a large mixing bowl and add the cubed butter. Rub the butter and flour together to create rough breadcrumbs then stir in the sugar.
- Throw in the chopped fruit and toss to coat in the buttery flour. Make a well in the centre and slowly pour in the milk, mixing as you go to form a dough. It won’t require all the milk as the fruit omit a lot of extra moisture so take it slowly. Once you have a soft dough that you can gather together tip it out onto a floured surface.
- Pat to around 3cm thickness. Using a circular cutter or drinking glass cut out scones, re-forming the dough until you have used it all. Place all the scones on the lined baking tray.
- Brush the tops with the leftover milk and sprinkle with some flaked almonds. Slide the tray into the oven. Bake for 15-20 minutes until the scones are golden and well risen. Leave to cool on a wire rack before devouring.