Scones with Fresh Cream & Raspberries Recipe

Preheat the oven to 220°C.

Mix the flour and salt in a large bowl.

Add the butter and rub it into the flour until the mixture looks like fine crumbs.

Stir in the sugar.

Beat the egg in a measuring jug, then add enough milk to make up to 150ml. Gradually add the egg and milk to the dry mixture, stirring it in until you have smooth dough.

Turn the dough out onto a flour coated work surface, knead it lightly, then roll it out to a roughly 2cm thickness.

Use a 5cm round cutter to cut out the scones, then place them on a baking sheet.

Brush the tops of the scones with a little extra milk, then bake for 12-15 minutes, until they're golden brown and well risen.

Let the scones cool on a wire rack. Serve with fresh cream and raspberries.