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Raspberry Buttermilk Scones With Clotted Cream

Raspberry Buttermilk Scones With Clotted Cream

225g (8 oz) self raising flour

1 tsp baking powder

40g (1½ oz) butter

25g (1 oz) caster sugar

115g (4 oz) raspberries

Buttermilk to mix, about 150ml (¼ pint)

Serves 3-4

Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the raspberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.

2, 3 and 4-oven AGA
Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Conventional cooking : Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. Serve warm with clotted cream and raspberry conserve.


If you like this recipe, you may also like Pumpkin Seed and Cranberry Flapjack or Scones

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