With the upcoming Jubille celebrations, what could be more fitting than a take on a traditional British scone. Try these with a the delicious addition of a raspberry liquer to help toast the Queen in style.

Berry Scones with Creme de Framboise Cream

225g self raising flour

pinch salt

55g butter

55g caster sugar

150ml milk

110g mixed berries (raspberries, blueberries etc.)

TO SERVE

290ml double cream, lightly whipped

Extra blueberries

3 TBSP creme de framboise

Method

1. Preheat oven to 220’C or gas mark 7. Dust a baking sheet with a little flour.
2. Sift flour and salt into a bowl.
3. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
4. Make a deep well in the centre, pour in the milk and, using a knife, mix to a soft dough. Just before the dough comes together, knead in the berries very lightly until the dough is just smooth.
5. On a floured surface, roll out the dough to about an inch thick and shape into rounds with a pastry cutter.
6. Bake for around 10-12 mins until risen and golden.
7. Once cool, halve the scones and place a generous spoonful of whipped cream on top.
8. Sprinkle with a few blueberries and drizzle over the creme de framboise.