This simple twist on Britain's favourite tea-time treat is perfect for getting little kings and queens excited about cooking. Serve with Elmlea cream and jam. 

Preparation time: 10 minutes. Cooking time: 12-15 minutes. 

Ingredients (makes 10)

225g self-raising flour

1 tsp baking powder

55g Stork block

25g caster sugar

7 tbsp fresh or sour milk

150ml Elmlea Double or Whipping

2-3 tbsp lemon curd

50g raspberries

Icing sugar to dust

Method

  1. Preheat oven to 220ºC, 200ºC fan, Gas mark 7. Grease a baking sheet.
  2. Place flour, baking powder and Stork in a mixing bowl and rub in until the mixture resembles fine breadcrumbs. Add the sugar and milk and mix with a wooden spoon to form a soft dough. Turn onto a lightly-floured surface. Knead lightly, smoothing away cracks with fingertips.
  3. Roll out to a thickness of 1.25cm. Cut into rounds with plain 5cm floured cutter. Lightly knead trimming together, roll and cut into rounds as before.
  4. Place on baking sheet and bake in preheated oven for 12-15 minutes.
  5. Whip the Elmlea until stiff. Split the scones and fill with Elmlea and lemon curd, topped with sliced raspberries. Lightly dust with icing sugar.

With thanks to Elmlea for the recipe. 

Each serving contains:

Energy

Fats

Saturates

Sugars

Salt

1033kJ

246 kcal

12%*

9.2 g

13%*

1.7g

9%*

21.5g

24%*

0.75g

13%*

 

*% of Reference Intake (RI) of an average adult (8400kJ/2000kcal)