Ingredients:
For the Scones:
225g self-raising flour
1 tsp baking powder
50g caster sugar
50g butter
50g dried cherries, chopped
150ml milk
1 egg, beaten
For the Filling:
275ml double cream, beaten
225g raspberries
Method:
Sift together the flour, salt and baking powder into a large bowl. Dice the butter then add to the bowl and rub into the flour until the mixture resembles fine crumbs. At this point stir in the sugar and the cherry pieces.
Now add the milk, so that you bring the ingredients together as a strong but soft dough. Knead lightly then turn onto a floured work surface and roll out to about 2cm thick.
Cut into round pieces with a pastry cutter (roll out the scraps to make more) then transfer the scones onto a greased baking tray. Brush the tops of the scones with beaten egg then transfer to an oven pre-heated to 200°C and bake for about 12 minutes, or until the scones are well risen and golden brown on top.
Transfer the scones to a wire rack to cool. To serve, cut the scones in half and fill with the cream and raspberries.
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