Instructions
1-Preheat oven to 180C/ 350F and line: Preheat oven to 180C/ 350F and line two baking sheets with baking parchment.
2-In a large bowl, add the self: In a large bowl, add the self raising flour, caster sugar and baking powder. Mix together.
3-Cube the cold butter and add into: Cube the cold butter and add into the mixing bowl. Rub the butter into the dry ingredients using fingertips until the mixture resembles fine breadcrumbs.
4-Add the raspberries and white chocolate and: Add the raspberries and white chocolate and gently stir in. Be careful not to crush the raspberries.
5-Add the buttermilk a tablespoon at a: Add the buttermilk a tablespoon at a time, and gently mix together using a butter knife. If the dough is too dry, add a little more buttermilk to help it bind together. You might not need all the buttermilk. The dough should be a little sticky.
6-Lightly flour your work surface, and turn: Lightly flour your work surface, and turn out the dough. Using your hand, gently flatten the dough until about 2-3cm thick. You may need to dust your hands with flour, if the dough is too sticky.
7-Flour a 2 inch round pastry cutter: Flour a 2 inch round pastry cutter and cut out the individual scones. Use a floured spatula to transfer the scones to the baking sheet. Brush the tops of the scones with milk.
8-Bake for 10-12 minutes, or until lightly: Bake for 10-12 minutes, or until lightly browned. Leave to cool on a wire rack before serving.