Name: Raspberry and brown sugar scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cup (300g) self-raising flour; 1 1/2 tablespoon brown sugar; 50 gram butter; 200 millilitre milk; 1 cup (130g) frown raspberries; 1 tablespoon raw sugar; jam and cream, to serve (optional)

Raspberry and brown sugar scones

Skip to Recipe

Makes 6 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

2 cup (300g) self-raising flour

1 1/2 tablespoon brown sugar

50 gram butter

200 millilitre milk

1 cup (130g) frown raspberries

1 tablespoon raw sugar

jam and cream, to serve (optional)

Method

1.Preheat oven to 210°C or 190°C fan. Line a 6-hole, 1/2-cup muffin pan with patty cases.

2.Place flour, brown sugar and butter in a food processor. Process until mixture resembles very fine breadcrumbs. Transfer to a medium bowl. Stir in milk until just combined. Fold through half of raspberries. Fill patty cases to three-quarters full. Lightly press remaining raspberries into tops of scones. Scatter with raw sugar.

3.Bake for 15-18 mins, until scones have risen and sound hollow when tapped. Transfer to a wire rack to cool. Serve warm with jam and cream, if you like.

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