Raspberry Buttermilk Scones With Clotted Cream

For a fruity twist on a classic, try this recipe for 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


1. 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.

2. 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.

3. 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.

4. Serve warm with clotted cream and raspberry conserve.

Conventional cooking : Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. 

Back to Recipes