Watch Off Duty Chef Wednesdays at 20:00 on RTÉ One.
Ingredients
Makes 12 scones
- 450g self-raising flour
- 120g salted butter
- 60g caster sugar
- 50g raspberries
- 2 eggs
- 200ml milk
- Whole egg and caster sugar to glaze
Method
- Preheat the oven to 190c and place a flat baking tray in the oven.
- Place the flour and sugar in a bowl and mix. Now add the butter and rub with your hands until a crumb-like texture is achieved
- Warm the milk to hand temperature and add to the mix along with the 2 eggs and raspberry roughly pulled apart. Bring the mix together very gently until everything is just incorporated. If we overmix at this stage, the scone texture will become tough and dry.
- Lightly dust a work surface with flour and roll the mix into a rectangle shape, approx. 2 cm thick, making sure the dough is nice and smooth.
- Brush the dough with beaten whole egg and dust evenly with caster sugar
- Using a smooth round cutter, cut the round scones sharply
- Remove the excess dough
- Place a sheet of baking parchment on the preheated tray and transfer the scones.
- Bake for 12-15 mins until nicely risen and serve with jam and whipped cream.
