Equal parts raspberries and sugar by weight, to serve
Bulla Dollop Cream, to serve
Preheat oven to 200 C.
Put the flour and salt into a medium bowl and make a well in the centre.
In a small bowl or jug, whisk the cream, egg and milk together.
Pour the milk mixture into the well, leaving a tablespoon of the milk mixture in the jug to use as a glaze before putting the scones in the oven.
Using a wooden spoon, stir the milk mixture into the flour until just combined. Using your hands very lightly knead the mixture on a lightly floured bench until a soft ball forms, this should only be a few movements.
Using a rolling pin, roll the dough out to 2 cm thick. Cut out scones using a floured scone cutter.
Baste the scones and bake in a hot oven for about 20 minutes until nice and golden and puffy. If they are getting too much colour on too early, turn the oven down to 180 after 5 minutes.
Meanwhile, combine the raspberries and sugar into a pot with a squeeze of lemon and cook over medium high heat until it begins to thicken – remove from heat and put in a cute little serving bowl.
Remove from oven and cool on a rack – serve with homemade jam and dollop cream! YUM!