Traditional Raspberry Scones

This may well be one of the first recipes I ever made in school and whenever I make these it brings back great memories. I have made a few changes to this over the years but its basically the same recipe as it was 30 years ago, and I still think it stands the test of time.
You can also make this recipe with blueberries instead of raspberries which also works really well.

Top tip; Working with raspberries in the dough can be hard, be careful to fold them in gently and ensure they are not too overripe, otherwise they will break down completely and make the dough very wet and hard to work with.

Ingredients
500g self raising flour
1 tsp baking powder
1 egg
2 heaped tbsp caster sugar
120g salted butter (or plain butter and add 1 tsp salt)
300ml milk
50g fresh raspberries (optional)

Decorate
Clotted/Whipped cream
Raspberry jam

Method

1. Preheat you oven to 190℃ and prep your baking tray or sheet.
2. Sift the flour, salt and baking powder into a bowl, and add the sugar. Next add the butter and rub with your fingertips until it resembles breadcrumbs or toss the dry ingredients into a mixer and add mix in the butter.
3. Pour out the mixture into a bowl and make a well, add in the milk and combine into a soft dough.
4. At this stage if you want to add raspberries, gently fold them in now.
5. Turn out onto a floured surface and gently roll into a 1.5/2cm thickness and cut out rounds. I used a heart shaped cutter today because I couldn't find my circular one!!  
6. Make sure no raspberries are sticking out the bottom of the scones. If you see any, poke them in so the base of each scone is all dough. This prevents a wet/soggy bottom.
7. Place your scones on your pre-prepped baking tray/sheet. 
8. Brush generously with the beaten egg and bake in the oven for 10-15 minutes. Checking after 10 minutes until they are golden brown.
   
9. Remove them once they are golden brown and transfer to a wire rack to cool. Serve with clotted/whipped cream and jam. Enjoy !!