Raspberry & Cream Scones

Raspberry & Cream Scones

Delicious raspberry and cream scones made with Delamere Dairy goats' milk and butter.



Servings: 8-10 Prep Time: 20 mins Cooking Time: 15 mins

What you'll need

For the scones

  • 225g self-raising flour, plus extra for dusting
  • Pinch of salt
  • 55g cold Delamere Dairy goats' butter, cut into cubes
  • 25g caster sugar
  • 150ml of Delamere Dairy semi skimmed goats' milk
     

To serve

  • 500g clotted cream
  • 1 large jar raspberry jam
  • Handful of fresh raspberries

How to make it...

  1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
  2. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined.
  3. Put the mixture onto a lightly floured surface. Flatten out the dough using the palm of your hand. The dough needs to be about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter.
  4. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack and leave to cool.
  5. Serve the scones with clotted cream and raspberry jam.

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