It seems as though every week, one of my favourite fruits or vegetables are coming into season: first asparagus, then strawberries and then, at the weekend, I found my first punnet of British raspberries of the summer. Summer berries are such a joy after the dark months of winter and give the possibility of healthy smoothies, yoghurt bowls and fruit salads for the breakfast table. Me being me: I made cake.
Raspberry Breakfast Scones
250g fresh raspberries
350g plain flour
2½ tsp baking powder
½ tsp salt
115g unsalted butter, chilled
150ml double cream
1 egg, beaten
The day before you make these, freeze the punnet of raspberries. The best way to do this is to freeze them first on a baking tray before transferring them to a tupperware or freezer bag, as this will ensure they don’t stick together.
In a large bowl combine the flour, baking powder and salt. Cut the chilled butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs. Pour in the double cream and milk and work together until you have a shaggy dough.
Turn out on to a floured surface and roll out to a 8×10 inch rectangle with the long edge facing you. Cover the bottom two-thirds of the rectangle with the frozen raspberries, then fold the dough with an envelope fold, starting with the plain dough at the top. Press down the dough and, using your hands, mould it into a round about three-quarters of an inch thick, then cut into six triangles. Transfer the triangles to a couple of plates and place in the freezer for 30 minutes.
During this time, preheat the oven to 200ºc. Remove the triangles from the freezer and arrange on two baking sheets lined with greaseproof paper. Brush with a little beaten egg and then bake in the oven for 20-25 minutes until risen and golden. Allow to cool on the baking sheet for 15 minutes and then transfer to a wire rack to cool completely. Serve with good lemon curd.
Adapted from a recipe by Eggton