• Pre-heat the oven to 220C/425F.
• 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.