500g Plain Flour
2 teaspoons Bicarbonate of Soda
4 teaspoons Cream of Tartar
300ml Buttermilk
50g Butter
30g Trex (or another 30g of butter)
25g Golden Caster Sugar
1 Egg, beaten, for eggwash
1 Punnet of Raspberries
1 Small Pot of Clotted Cream
1 tablespoon Icing Sugar

1. Preheat the oven to 220C
2. Mix together the flour, sugar, bicarbonate of soda and cream of tartar and a pinch of salt.
3. Rub in the butter and trex until the mixture is of a damp, sandy consistancy.
4. Mix in the Buttermilk and bring the dough together. Knead lightly; don't overwork the dough or the scones won't rise to become light and fluffy.
5. Wrap the dough in clingfilm and leave to rest for half and hour in the fridge. It should start to rise slightly.
6. Roll the dough out on a floured surface to a thickness of 2cm. Use a pastry cutter and cut out your scones.
7. Place them on a baking tray. I use a silicone liner which is great as you just wash them and reuse, but you can use baking paper.
8. Brush the tops with the eggwash and pop in the oven for 10 minutes or until they're risen and golden brown.
9. Lightly crush the raspberries and mix with the icing sugar and the clotted cream.
10. Serve the scones warm from the oven, heaped with clotted cream and some fresh raspberries.