- Large non stick baking sheet
- I lb /460g Self Raising Flour
- 2 oz Soft Margarine
- 2 eggs
- ½ teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 350ml or 11oz or 1 ¼ Cups of Buttermilk
- 100oz Fresh Raspberries in quarters
This is the recipe for my Mam’s scones which she has been making since we were children and one of my fondest memories is of waiting for the scones to come out of the Aga and eating them warm with butter and raspberry jam – just delicious !
I have used the basic recipe and sometimes I make plain scones and sometimes a variation, you can have fresh raspberries, sultanas, chocolate chip and orange zest, or lemon and poppy seed.
Sieve the flour and baking powder into a large mixing bowl. Rub in the margarine with your fingertips until it resembles fine breadcrumbs. Add the eggs, vanilla extract and buttermilk and mix and finally gently add in the raspberries .
Roll out to a 1 inch thickness and cut with a cookie cutter.
Cook for 12 – 15 minutes at 180 degrees C