Raspberry Scones with Passion Fruit and Clotted Cream

12 standard portions

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Ingredients

• 500 g plain flour
• 1 teaspoon fine salt
• 35 g caster sugar
• 2 teaspoons bicarbonate of soda
• 4.5 teaspoons cream of tartar
• 75 g cold unsalted butter
• 100 g fresh (or defrosted raspberries)
• 300 ml full fat milk
• 1 medium free range egg
• 6 passion fruit
• 227 g pot of clotted cream

Method

1. Pre-heat the oven to 220C/425F.
2. Put the flour, salt, caster sugar, bicarbonate of soda and cream of tartar into a bowl and mix.
3. Add the butter and rub it in until there are no lumps left (this is much easier in a mixer if you have one - my Granny would've killed me for saying that).
4. Add the raspberries and mix until some are a little bit squashed and some are still whole.
5. Pour in all of the milk and stir either in the mixer or with a spoon until the dough just comes together.
6. Roll out gently (using the tips above) and cut out your scones.
7. Place them onto a baking sheet lined with baking paper.
8. Brush the tops of them with the beaten egg. Try not to let too much dribble down the sides as it can stop them from rising.
9. Bake for 10 minutes or until they are golden on top. You might need to turn them at 8 minutes if your oven doesn't cook evenly.
10. When they are totally cold, split them and serve with a dollop of clotted cream and a scoop of passion fruit puree.