Studded with whole raspberries, these scones have a burst of fruit in each bite - pack with clotted cream and jam to finish off a picnic
Ingreadient
- 200g self-raising flour, plus a little for dusting
- 25g desiccated coconut, plus 1 tbsp for sprinkling
- 50g cold unsalted butter, cut into small cubes
- 25g golden caster sugar
- 100ml buttermilk
- 1-2 tbsp full-fat milk
- 50g frozen raspberries, any large ones halved
- 1 egg, beaten
- clotted cream, to serve
- jam or curd (passion fruit curd is nice with these scones), to serve
Direction
- Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and1/4 tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until the mixture has almost come together, then add the raspberries and mix again, trying not to break up the fruit too much. Add the remaining milk if the mixture seems too dry.
- Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches – don’t overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they’ve lost their shape.
- Place on a baking tray, brush with egg and bake for 15 mins until golden and risen. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones. Best eaten on the day they are made.
