Little Scones with Raspberries & Clotted Cream Recipe - High Tea Society
Little Scones with Raspberries & Clotted Cream recipe from Tea at the Palace by Carolyn Robb.
Ingredients
- 450g plain flour
- 4 teaspoons baking powder
- 50g caster sugar
- Pinch of salt
- 100g butter, at room temperature,
- cut into cubes
- 2 free-range eggs
- About 180ml whole milk
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