Makes 6 large scones
2 cups cake flour
2 tsp baking powder
60g cold butter
1/2 cup sugar
1.5 cups mixed berries (I use frozen)
2 large eggs
1 tsp vanilla
Raspberry glaze (optional):
1/2 cup raspberries
1 cup icing sugar
Sift together flour and baking powder, then rub in the cold butter until mixture resembles breadcrumbs.
Stir in the sugar and frozen berries.
Whisk together the eggs, milk and vanilla.
Pour half the wet ingredients into the dry mixture, then fold gently with a palette knife (or butter knife), add more liquid, a little at a time, while continuing to fold gently, until the mixture comes together to form a dough.
Use your hands to gently knead into a dough – don’t squeeze too hard because you don’t want the berries to burst too much.
Lay dough onto a floured surface, flatten out to about 2cm thickness, then cut into wedges (I do wedges for my berry scones, but you can cut them into any shape you prefer).
Place onto a lined tray, then brush the tops with any remaining egg mixture or with some extra milk.
Bake in a preheated oven for 25 – 30 minutes until golden, risen and baked through.
If making the glaze… mash the raspberries, then press through a sieve to remove the seeds.
Mix in the icing sugar to form the glaze… if it’s too thick, add a drop of water, if it’s too thin, add a little more icing sugar.
Drizzle the glaze over the cooled scones.