Raspberry Buttermilk Scones With Clotted Cream

Serves 3-4

Method
Place the flour and baking powder into a basin and rub in the butter. Stir in the sugar, then add the raspberries. Add enough buttermilk to make a soft dough. Turn onto a floured surface and lightly roll out to about 1cm (½ inch) thick and cut into circles. Place the scones onto a piece of Bake-O-Glide on the plain shelf.

AGA Cooking
Bake on the second runners down in the Roasting Oven for 8-10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Conventional cooking : Bake at 220°C, Gas Mark 7, Fan Oven 200°C for 8-10 minutes, until risen and golden. Serve warm with clotted cream and raspberry conserve.