500g strong flour
30g baking powder
1. Remove all trays from the oven bar the central tray and preheat to 200C.
2. Sift the flour and baking powder into a larger bowl and add the sugar, the butter, cut into small cubes and slowly add the milk and until it forms dough.
3. Gently work the dough until smooth, but unlike bread making, do not over work. Add the raspberries and gently work into the dough. Roll out the dough using a rolling pin on a floured surface until 4cm thick, cut out into scone shapes using a round cutter and place onto a pre-greased and flour dusted baking sheet.
4. Whisk the eggs and brush over the top of the scones, and bake for 20mins until golden brown. Serve with clotted cream and blackberry jelly.