Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 9 people
Difficulty level: 3 out of 4
6 Ingredients
Number of servings
9
- 2 1/2 cup self-raising flour
- 1 1/4 cup milk (save 1/4 cup for later)
- 80grams unsalted butter, cold, chopped
- 125grams fresh raspberries (save 65g to serve)
- 1teaspoons vanilla paste
- 3/4 cup caster sugar (save 1/4 cup for later)
Nutrition per serving
1220kJ / 293Cal
1220 Kilojoules or 293 Calories
14% of daily energy intake*
Protein
5.1grams
Fat
9.2grams
Carbs
47.6grams
Sugars
21.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Combine flour and sugar in a bowl. Add butter and, using fingertips, rub in until like fine breadcrumbs. Stir in raspberries.
Step 2 of 4
Add combined milk and vanilla and mix quickly with a dinner knife to form a soft dough.
Step 3 of 4
Turn out onto a lightly floured surface. Knead gently. Transfer to a baking tray and pat out to a 20cm square, 3cm thick. Cut into 9 squares. Brush with extra milk and sprinkle with extra sugar.
Step 4 of 4
Bake for 15 minutes or until scones are golden brown. Serve warm with extra raspberries.
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