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Raspberry Scones with Passion Fruit and Clotted Cream
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5 from 4 votes

Raspberry Scones with Passion Fruit and Clotted Cream

Delicious raspberry scones served with Passion Fruit and clotted cream.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12
Author: Sarah Rossi

Ingredients

  • 500 g plain flour
  • 1 teaspoon fine salt
  • 35 g caster sugar
  • 2 teaspoons bicarbonate of soda
  • 4.5 teaspoons cream of tartar
  • 75 g cold unsalted butter
  • 100 g fresh or defrosted raspberries
  • 300 ml full fat milk
  • 1 medium free range egg

To serve:

  • 6 passion fruit
  • 227 g pot of clotted cream

Instructions

  • Pre-heat the oven to 220C.
  • Put the flour, salt, caster sugar, bicarbonate of soda and cream of tartar into a bowl and mix.
  • Add the butter and rub it in until there are no lumps left (this is much easier in a mixer if you have one - my Granny would've killed me for saying that).
  • Add the raspberries and mix until some are a little bit squashed and some are still whole.
  • Pour in all of the milk and stir either in the mixer or with a spoon until the dough just comes together.
  • Roll out gently (using the tips above) and cut out your scones.
  • Place them onto a baking sheet lined with baking paper.
  • Brush the tops of them with the beaten egg. Try not to let too much dribble down the sides as it can stop them from rising.
  • Bake for 10 minutes or until they are golden on top. You might need to turn them at 8 minutes if your oven doesn't cook evenly.

To serve:

  • When they are totally cold, split them and serve with a dollop of clotted cream and a scoop of passion fruit puree.

Nutrition

Calories: 389kcal | Carbohydrates: 48g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 408mg | Potassium: 479mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1185IU | Vitamin C: 15.4mg | Calcium: 74mg | Iron: 3.2mg