raspberry & mint scones

i’m more of a scone purest give me a round scone with slobs of jam and cream any day, but i feel like if we are doing flavoured scones then, the triangle shape just feels more appropriate.

250g self-raising flour

50g sugar

pinch of salt

50g cold butter, cubed

100ml milk

1 egg

6oz raspberries (standard size packet from the store)

4-5 mint leaves, chiffonade

preheat oven to 425F. line a baking tray with parchment paper.

combine the flour, sugar, salt in a large bowl. using your fingers pinch the butter into the flour until it resembles breadcrumbs (try to only use your fingertips, don’t smush the mixture into the palm of your hand, that will melt the butter).

SUPER gently toss the raspberries and mint through the flour mixture, beat the egg and milk together, then using a blunt-edged knife carefully combine the egg mixture into the flour (only work it until it’s about 3/4 the way to fully mixed, it’s okay if there are wet and dry patches. it’s better to be underworked than over).

shape the dough into a rough circle on your baking tray, cut into 8 triangles. bake for 12-15 minutes, reduce the oven to 350F bake for another 5-8 minutes until the outside is slightly golden and the middle is cooked through:)