- 500g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 120 g Kerrygold Pure Butter, softened
- 120 g caster sugar, plus extra for sprinkling
- 2 eggs
- 6tbsp milk, plus extra for brushing
- 150g fresh raspberries
Preheat the oven to 220°C, dust a large baking sheet with flour.
Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs.
In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top.
Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.