John Whaite served up delicious raspberry glazed scones with creme fraiche on Steph’s Packed Lunch.
The ingredients are: 180g raspberries, you may need extra , 150g full fat creme fraiche , 450g plain flour , 15g baking powder , 80g caster sugar , ½ tsp fine salt and 80g softened butter.
For the glaze: 250g icing sugar , 1tsp vanilla bean paste, optional, 2tbsp water and 1tbsp freeze dried raspberries, optional.
See recipes by John in his book titled: John Whaite Bakes At Home
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