Scones are something most people typically buy from the supermarket instead of making themselves.
However, if you’re following a great recipe, baking scones can be far easier and quicker than expected.
Sarah Rossi’s “delicious raspberry scones” that “always impress” are served with passion fruit and clotted cream and fit the description of being quick and easy.
Taking to her food blog Taming Twins, she noted that her scones are unique as they use lots of Cream of Tartar which makes eating them fresh out of the oven “something like eating a heavenly cloud”.
What’s more, as a quite pleasing side effect it gives them a “lumpy, bumpy rustic look”.
Ingredients (makes 12)
500 g plain flour
One teaspoon of fine salt
35g caster sugar
Two teaspoons of baking soda
Four and a half teaspoons of Cream of Tartar
75g cold unsalted butter
100g fresh, or defrosted raspberries
300ml full-fat milk
One medium free-range egg
To serve
Six passion fruit
227g clotted cream
Method
Start by preheating your oven to 220 degrees before putting the flour, salt, caster sugar, bicarbonate of soda and cream of tartar into a bowl and mix.
Next, add the butter and rub it in until there are no lumps left which will be much easier in a mixer if you have one.
The next step is to add the raspberries and mix until some are a little bit squashed and some are still whole.
Pour in all of the milk and stir either in the mixer or with a spoon until the dough just comes together.
Then roll the dough out gently and cut out your scones. Any circle cutter (or even an upturned glass) will be fine for cutting these out but if you want to cut like a pro, you’ll need a set of circular cutters with fluted edges.
Place them onto a baking sheet lined with baking paper. Brush the tops of them with the beaten egg. Try not to let too much dribble down the sides as it can stop them from rising.
Bake for 10 minutes or until they are “golden” on top. You might need to turn them at eight minutes if your oven doesn’t cook evenly.
When the scones are cold, split them and serve with a dollop of clotted cream and a scoop of passion fruit puree.
