Raspberry Streusel Scones

Preheat the oven to 190°C fan bake.

Streusel topping: Combine all the ingredients in a bowl. Rub the butter in with your fingertips to make damp, coarse crumbs. Chill until ready to cook.

Scones: Combine the flour, sugar, salt, baking powder and ginger in a large bowl. Add the butter and rub into the flour with your fingertips to make coarse crumbs. Toss through 
the raspberries.

Whisk the eggs, vanilla, milk and yoghurt together then pour onto the flour mixture. Use a fork to stir just until the dough comes together. If needed, add a touch more milk as flour can vary in dryness. Don’t over-mix or the scones will be tough. 

Tip onto a lightly floured bench and gently bring together with your hands, then form into a rectangle approximately 30cm x 15cm. Cut in half lengthways then each half into 4-6 wedges. Place on the baking tray, spacing them 3cm apart. Brush the tops with milk then top with the streusel. 

Bake for about 20 minutes, or until well-risen and golden. The scones are best eaten on the day of making. Makes 8-12