Raspberry scones with cream

A raspberry scones recipe with a twist - tender British scones piled with raspberry & rose pastry cream, fresh raspberries & clotted cream.

Servings: 10

Ingredients

1 batch British scones decorated with rose petals
1 batch raspberry and rose pastry cream
1 tub clotted cream
1 punnet raspberries

Instructions

Split each scone widthways and pipe or spoon about 1 tablespoon of pastry cream onto one half.
Press a few fresh raspberries into the pastry cream.
Top with a dollop of clotted cream.
Serve with a spoon or fork - this is hard to eat with your hands!

Notes

Scones are best eaten just after baking, but you can freeze the plain scones, without any toppings, if you would like to make them ahead.
The pastry cream can also be made well in advance.