Makes 4 Prep 25 mins Cook 15 mins 50p a portion 365 kcals, 16g fat, 10g sat. fat, 9g sugar 200g self-raising flour, plus extra 25g desiccated coconut, plus 1 tbsp 50g cold unsalted butter, cut into cubes 25g golden caster sugar 100ml buttermilk
1-2 tbsp full-fat milk 50g frozen raspberries 1 egg, beaten clotted cream and jam
1 Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and ¼ tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until it has come together, then add the raspberries and mix again, trying not to break up the fruit. Add the remaining milk if it seems dry.
2 Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches – don’t overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they’ve lost their shape.
3 Place on a baking tray, brush with egg and bake for 15 mins until golden. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones.