Double raspberry and clotted cream scones
Prep time: 25 mins
Recipe photograph by Maja Smend
Fresh raspberries add a fruity tang to classic scones, while clotted cream in the dough gives them a light texture. Serve with jam and even more clotted cream!
Prep time: 25 mins
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Nutritional information (per serving)
- 450g self-raising flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 60g caster sugar
- 125g clotted cream
- 275ml buttermilk
- 1 tsp vanilla bean paste or extract
- 225g raspberries
- 1 egg, lightly beaten, to glaze
Step by step
Best served fresh, but can be frozen for up to one month. Defrost, then reheat in an oven preheated to 180°C, fan 160°C, gas 4 for 5 mins.
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Sift the flour and baking powder into a large mixing bowl, then stir in the salt and sugar. Add the clotted cream and stir with a cutlery knife until the mixture looks like rough breadcrumbs.
- Make a well in the centre and pour in the buttermilk and vanilla. Stir with the knife until almost no dry mixture remains and a sticky dough forms, but don’t overwork.
- Tip out onto a lightly floured surface and briefly shape and pat into a round, about 2.5-3cm deep. Reserving 16-20 raspberries for the tops, add the remainder to the dough: press a lightly floured thumb into the dough repeatedly to make 1cm-deep impressions, spaced evenly, then press a raspberry into each one.
- Use a lightly floured 6cm cutter to stamp out about 15 rounds without twisting the cutter, transferring to a lightly greased solid baking tray as you go. Bring the trimmings together and shape as before, then stamp out the final scones. Push one of the reserved raspberries into the top of each scone. Brush the tops with beaten egg (or leftover buttermilk), sprinkle with a little granulated sugar and bake for 15-17 minutes until risen and golden.
- Transfer to a wire rack to cool for at least 15 minutes before splitting open and serving slightly warm with clotted cream and jam.