Buying in season berries is always a great idea as they are cheaper and sweeter.
- 320g self-raising flour, plus extra for dusting
- pinch of salt
- 1 tablespoon of sugar
- 150 gr heavy cream, plus extra for serving
- 1/2 teaspoon of vanilla paste
- 2 tbsp of sugar
- 75 ml cold milk
- For the glaze
- 3 tablespoons of milk
- a sprinkling of sugar
Preheat your oven to 180 C, conventional. Put the flour, salt, cream and sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use. You want a mixture that is slightly sticky, but firm. Tip the mixture onto an oven try lined with a sheet of floured baking paper and use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to about 2.5 cm thick. Use a pastry cutter to cut the dough into 8 disks. Place them close together onto the baking paper, so that when they bake they will stick together like a pull apart bread. Glaze the scones with milk and sprinkle with sugar. Bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, before serving with raspberry jam and freshly whipped cream.