Directions

1. Pre heat the oven to 220°/200°C Fan/Gas 7. Lightly grease a baking tin with 1 tsp of butter.

2. Put the flour, baking powder and remaining butter into a mixing bowl. Rub the ingredients together with your fingertips until the mix resembles fine breadcrumbs.

3. Add the lemon juice and stir through, then the milk, mixing until you have a soft, sticky dough.

4. Turn out onto a lightly floured work surface and knead in the raspberries, being careful not to break down the berries too much by overmixing.

5. Roll the dough out into a disc around 2cm thick. Cut into quarters and brush the tops of the scones with a light coating of milk.

6. Bake for 15 minutes, or until the scones are golden brown.

7. Cool on a cooling rack. Once cooled, slice through and serve with butter.