125g/4½oz self-raising flour, plus extra for flouring
½ tsp baking powder
50g/2oz cold butter, cubed
1 tbsp soft brown sugar
1 free-range egg, beaten
1 tbsp milk, plus extra for brushing
4 tbsp caster sugar
½ vanilla pod, seeds scraped out
75g/2½oz raspberries
75ml/2½fl oz double cream, lightly whipped
icing sugar, to dust
Preheat the oven to 220C/425F/Gas 7.
Place the flour, baking powder, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
Add the egg and milk and pulse until the mixture comes together as a dough.
Turn the dough out onto a floured surface. Roll out to 2cm/1in thick and cut out five 5cm/2in circles using a floured pastry cutter.
Place the scones onto a baking sheet lined with baking paper and brush with milk. Transfer to the oven and bake for 15 minutes, or until golden-brown.
For the raspberry jam, place the sugar, vanilla seeds and half the raspberries into a small pan and cook over a low heat for ten minutes. Remove from the heat, add the remaining raspberries and stir well. Leave to cool.
To serve, place the scones onto a serving plate with the jam in a small bowl alongside. Serve with the whipped cream and dust with icing sugar.
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