Recipes
Date posted: 04/08/2022
Ingredients
| Plain flower | 600g |
| Sea salt | 2g |
| Caster sugar | 120g |
| Gluten free baking powder | 15g |
| Poppy seeds | 20g |
| Unsalted butter | 200g |
| Lemons | 1 |
| Raspberries | 150g |
| buttermilk | 370ml |
| Free range medium eggs | 1 |
| Cornish clotted cream | 10pce |
| Lemon curd | 100g |
Method
- Preheat the oven to 220 degrees and line a baking tray with grease proof paper.
- Sift the flower into a bowl and then add the salt, sugar, baking powder and poppy seeds.
- Add the butter and rub together. Then, zest a lemon and fold through the mix.
- Make a well in the centre and slowly pour the milk into it.
- Quickly toss the flour mixture and buttermilk with a fork making sure to not over mix.
- Fold through the raspberries to form a dough.
- Turn onto a floured surface and knead for a few seconds.
- Pat the dough out into a 2cm thick round shape.
- Cut out rounds and place them on a baking tray. Brush over with an egg wash.
- Bake in the oven for 15 minutes, then allow to cool and slice in half. Top with cream and lemon.