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Raspberry Scones

raspberry scones with homemade clotted cream



  1. Preheat the oven to 220°C (430°F). Place a metal baking tray in the oven during this time.
  2. Sift the flour and baking powder into the bowl of a stand mixer.
  3. Stir through the salt and sugar.
  4. Add the butter. Using the flat paddle attachment, light mix until the mixture resembles wet sand. Alternatively, if you do not have a stand mixer, you can rub the butter into the ingredients using your fingertips.
  5. Slowly add most of the milk, taking care not to over-work the mixture. Add enough milk until the mixture just comes together into a ball. You may not need all of the milk.
  6. Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3 cm (1 inch) high. Again, try to not handle the dough too much, otherwise the scones may be tough.
  7. Use a 2 inch (5 cm) cookie cutter, or even a small bowl or glass, to cut out rounds from the dough.
  8. Gently work the remaining dough together to cut as many rounds as possible.
  9. Dip the end of the handle of a wooden spoon (or similar kitchen utensil) into some flour. Use this to punch large indents into each scone round, going almost to the bottom. Depending on the size of your rounds, you might fit 3-4 indents.
  10. Place all of the rounds close together on a sheet of baking paper (which you will later transfer to the baking sheet in the oven).
  11. Brush all of the scones generously with eggwash.
  12. Fill each hole with a raspberry. If your raspberries are too big, slice them in half.
  13. Transfer the baking sheet with the scones onto the heated baking tray.
  14. Bake the scones for 15-20 minutes, or until they are golden and well-risen.
  15. Dust the scones with some icing sugar before serving. Serve them warm or cold with whipped cream and jam, or with clotted cream.

Kitchen Notes

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