Scones with Clotted Cream & Raspberry Jam

Method:

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour, baking powder, butter and sugar into a bowl and mix using the rubbing in method until the mixture resembles breadcrumbs.
3. Add the egg and milk and mix until the mixture comes together as dough.
4. 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.
5. 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.
6. 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.
7. To serve, cut the scones in half, spoon on the jam and clotted cream on the bottom half, put the top back on and dust with icing sugar.