500g plain flour
30g baking powder
85g caster sugar
85g butter, cut into cubes
300ml milk
85g raspberries
1 egg

To serve
Clotted cream
Blackberry jelly

Makes about 12 scones.

Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8. Grease and flour a baking sheet.

Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs. Slowly add the milk and until it forms soft dough (you may not need all the milk). Bring the dough together and turn out onto a floured work surface.

Knead lightly and roll the dough out to about 1cm thick then dot the raspberries over half the dough. Gently fold the other half of the dough over the raspberries. Cut out into scone shapes using a round cutter and place onto the baking sheet. Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.

Serve with clotted cream and blackberry jelly.