raspberry and peach scones

Ingredients

• 4¾ cup plain flour 
• ½ cup caster (superfine) sugar 
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1¼ tsp salt
• 250g unsalted butter, cold 
• 375ml heavy cream, plus a little extra, for brushing
• 100g frozen raspberries
• 1 large peach, finely diced
• Raw sugar, for sprinkling

Method

1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
4. Add the cream and mix on a low speed until the dough begins to come together.
5. At this point, turn the dough out onto a floured surface and add the fruit.
6. Mix the dough together with your hands, being careful not to knead it, until it comes together. You may need to add a little more cream or some milk.
7. Pat the dough into a rectangle about 1.5 inches thick.
8. Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
9. Place on the prepared baking trays, brush with the extra cream and sprinkle with raw sugar.
10. Bake for 20 - 25 minutes, until golden.