Pink Raspberry/Strawberry Scones

Rub flour and butter together, in a bowl, with your fingertips. Add a pinch of salt, then stir in the sugar. Stir in the mashed strawberries/raspberries. In a cup, whisk an egg and milk and add most of this to the main mixture, leaving a little behind to brush the tops of the scones with before baking.

The mixture should now look like a dough, or pastry, but shouldn’t be too dry (it reminds me of a giant piece of sticky pink chewing gum). On a flat surface, press the dough out so it’s a couple of inches thick, then cut out 2- to 3-inch rounds. (They won’t grow too much when they’re in the oven so the size you cut them out will be the size of the final product). This recipe should make 8 medium/large scones or a dozen smaller ones.

Brush the tops with leftover egg/milk mixture then sprinkle with a little sugar (brown sugar is nice on the top) and bake on a greased baking sheet at 420 degrees F (or 220 degrees C) for 15 minutes until they are nice and firm and the sugar is golden brown on top.

Leave to cool then serve cold with butter, whipped heavy cream (double cream) and fruit.