Ingredients – makes 16

For the raspberry scones:

• 1 egg
• 250 ml full fat milk
• 1/2 lemon, juice only
• 500 g flour
• 1 tablespoon baking powder
• 50 g sugar
• 125 g butter, cubed
• 175 g raspberries

For the vanilla mascarpone cream:

• 300 g mascarpone
• 150 ml double cream
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar

Method

Make the raspberry scones:

• Heat the oven to 200C/180C fan/gas 6.
• Whisk the egg with the milk and lemon juice and set aside for a few minutes.
• Tip the flour, baking powder, sugar and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour, baking powder and sugar into the butter between your fingers until they form fine crumbs.
• Pour 3/4 of the egg and milk mixture into the flour and butter crumbs and quickly mix until it forms a dough.
• Stir in the raspberries and shape the mixture into a ball.
• Roll out the dough to 3 cm thick and cut out 16 circles with a round cutter.
• Line two baking sheets with baking paper, arrange the scones on the baking sheets and brush the top with the rest of the egg and milk mixture.
• Bake for 17 minutes. Take the scones out of the oven and leave to cool.

Make the vanilla mascarpone cream:

• Beat the mascarpone, the double cream and the vanilla extract with an electric mixer until smooth and slightly thickened.
• Sift in the icing sugar and fold into the mascarpone cream mixture until well combined.

Assemble the scones:

• Cut each scone in half, spoon or pipe some of the vanilla mascarpone cream on the bottom half and lightly press the top of each scone back on.