I’m going to be upfront here and let you know that this recipe is based on a Ballymaloe scone recipe. Having spent a weekend or 3 at cooking courses in Ballymaloe, I had plenty of scone tasting experience and have decided that they are up at the top of my top 5 scones!
- 7 1/4 cups of flour ( I used half white and half wholemeal). approx 900g
- 80g of castor sugar (a little more than in the Ballymaloe recipe)
- 3 heaped tsp baking powder
- 12tbsp butter – approx 175g
- 3 eggs
- 2 cups milk – approx 450ml
- 3/4 cup of frozen raspberries smashed – this breaks them into individual segments and allows a nice spread through the mix
How To Make A Raspberry Scone
The important thing to start with here is ‘rubbing’. I remember doing this when I used to make scones with my grandmother. My hands used to ache but I loved the slow meditative process of adding the butter to the dry ingredients (flour, sugar & baking powder) and rubbing it through completely until the mix looks like breadcrumbs. This supposedly makes the scones lighter in texture. Toss in the raspberry segments and mix through.
Whisk together the milk and the egg and add to the dry mix. Turn the dough out onto your counter top. Don’t knead the dough! I rolled it gently with a floured roller then just cut the dough with a knife.
I used an egg wash to brush over the top then sprinkled a pinch of sugar on top of each scone. The original recipe suggests setting the oven to 240, but I set at 180 to begin (fan oven) then turned it to 200 once the scones were in. On one tray, the scones were a little too close together and these took another few minutes to cook through so I would advise giving plenty of space between them.
And there you have it – These babies went down a treat with my crew. Next time, I’ll be trying orange rind and vanilla to change things up. If you have never added fruit or veggies to a cake recipe before and want to try more, check out this recipe for carrot muffins.
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