Raspberry Scones

It's almost summer, isn't it? Yeah, close enough. Which means an excuse for a scone recipe - a twist on the traditional, which I will cover at a later date.
For this, you can either use raspberries or blackberries, or even both! (gasp)

Raspberry scones
Prep time: 35 minutes
Serves: 6
Cooking temp: Gas 7, 220C
Cooking time: 18-20 minutes

Ingredients
50g butter
225g self rasing flour 
25g golden caster sugar
100g raspberries/blackberries
150g full-fat natural yogurt
4 tbsp milk
clotted cream and jam to serve

Method

1. Preheat the oven.
2. Grease a baking tray and line with parchment.
3.  Chop the butter up into small cubes and put in a large bowl.
   
4. Add the flour and run togther to make crumbs.
   
5. Stir in the sugar and throw in the berries.
   
6. In a seperate jug, mix togther the yogurt and milk. 
   
7. Make a well in the centre of the bowl and pour in the milk mixture.
8. Stir with a palette knife. Here you can either streak the fruit through or mix gently to keep them whole.
   
9. Flour your hands and make a balll from the dough.
10. Turn out onto a floured surface and pat it into a circle, about 20cm diameter and 2cm thick. 
    
11. Transfer to the baking tray.
    
12. Bake until risen and golden (18-20 minutes).
    
13. Break up the giant scone into 6 portions and serve whilst still warm with cream and jam.