Scones with Raspberry Jam




  • 3-4 tablespoons  buttermilk
  • 250g (9 oz) self raising flour
  • 75g (3 oz) butter, cubed
  • 40g (2 oz) organic caster sugar
  • 1 large egg
  • 1 pinch salt
  • a little milk   for the glaze 
  • Roots & Wings Organic Raspberry Jam
  • Clotted Cream


Makes 8-10 regular scones (6 cm/2.5 inches) or 18-20 mini scones (4 cm/2 inch)

Preheat your oven to 180°C. Line a baking tray with parchment paper.
Sift the flour into a bowl, mix in the salt and sugar. Add the butter and rub in until the mixture resembles fine bread crumbs. Crack the egg into a jug and beat with the buttermilk, then stir into the flour mixture. The dough will be very soft and sticky, so you might like to mix it first using a metal spoon.
Once the dough binds together, turn it out onto a lightly floured surface and roll the dough until about 2.5cm (1 inch) thick. Punch out as many scones with your cutter as you can then place them onto a lined baking tray. Brush the tops of the scones with milk.
Bake until the scones are well risen with a golden-brown colour: 8-10 minutes for the minis, 12-15 minutes for the regular size. To check to see if a scone is baked, lift the hot scone and tap it and it should sound hollow. Remove from the oven and cool on a wire rack.  
Serve with raspberry jam and clotted cream.