• 500 g Neill's Self Raising Flour, plus extra for dusting
  • 120 g butter, chilled and cut into cubes
  • 100 g caster sugar, plus extra for sprinkling
  • 50 g freeze dried raspberries
  • 50 g white chocolate chips
  • 200 ml buttermilk, plus extra for brushing
  • 50 g fresh raspberries
  • 2 large free range eggs
  • 1 teaspoon baking powder


Preheat the oven to 225oC/ 200oFan / Gas mark 7

  1. Sieve the flour and baking powder into a large mixing bowl and add sugar.  Use your fingertips to rub in the butter to resemble fine breadcrumbs. Mix in the freeze-dried raspberries and white chocolate chips.
  2. In a measuring jug, whisk together the milk and egg and pour into the breadcrumbs and mix to form a dough.
  3. Tip the scone dough onto a lightly floured clean surface and gently knead the raspberries into the dough. Use a rolling pin to roll the scone dough to 2.5cm thickness (roughly 1 inch). Use a cutter to cut the scones and transfer to a baking sheet.
  4. Press the trimmings together to form a dough and continue this process until you have 12 scones.
  5. Sprinkle with a fine dust of flour and bake in a very hot oven for 12 – 15 minutes until golden. Remove from the oven and sprinkle with a little sugar.
  6. Cool and serve with jam and cream.