Raspberry scones

OK, I love freshly cooked scones because they are so quick to make,  I don't mind dried fruit in them, but actually, I prefer them without. But because scone dough is a dense mixture its makes putting soft fruit in it sort of impossible, because they all break up. So I discovered a way to add fruit to scones which works like a treat!!

Basically use frozen fruit, I LOVE raspberries, and I always have raspberries in the freezer, I make these at least once a week and they are best with raspberry jam and a little cream ;-)

Ingredients:

8oz/225gms of self raising flour
1.5 oz/ 40gms butter
1.5 tbsp caster sugar
pinch of salt,
5floz milk
0.5 tsp of baking powder
Large handfull of frozen raspberries.

Preheat oven to 220 degrees/gas mark 7, or 425f

Line a baking sheet with grease proof or grease a baking sheet.

Sift the flour and baking powder into the mixing bowl to get plenty of air in, and then rub in the butter with your fingers till its like breadcrumbs.

Stir in sugar and salt stir in so it is evenly distributed, add the raspberries (still frozen of course) and then start adding the milk, and stirring it in, keep adding and then use your hands to make it into a dough, but don't man handle it too much, just bring it together because the raspberries will start to defrost immediately.

Roll out the dough until it is about 2cm thick, use a round cutter and cut the rounds out.

pop on baking sheet and bake for about 12 - 15 minutes.

These are best eaten slightly warm.....

yum yum  xxx

Comments

[RoxanneZYG]

Wow, those look so delicious!