225g (8 oz) self raising flour
1 tsp baking powder
40g (1½ oz) butter
25g (1 oz) caster sugar
115g (4 oz) raspberries
Buttermilk to mix, about 150ml (¼ pint)
Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the raspberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.
Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Conventional cooking : Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. Serve warm with clotted cream and raspberry conserve.