This recipe makes enough to top the below scone recipe, or serve about 4 people for pudding. You can easily double the recipe.
1 cup of cream
1 heaped tablespoon of icing sugar
1 1/2 cups fresh raspberries
In a medium sized bowl, add the icing sugar to the well chilled cream and beat until thick.
In a separate bowl, mash the raspberries until mostly squished. Add the whipped cream to the fruit and gently fold together.
Return to the fridge until needed.
If your serving this as a dessert, then place the fool either into a serving bowl, or into individual serving glasses.
Plain Sweet Scones - makes about 12 scones or 24 halves
3 cups plain flour
6 teaspoons baking powder
3 generous tablespoons sugar
enough milk to top the eggs up to 1 1/2 cups of liquid
Preheat the oven to 220deg. C and line a baking tray with baking paper.
Sift the flour and baking powder. Add the sugar.
Grate the cold butter into the flour, then rub in until the mixture resembles crumbs.
I used a pastry cutter to speed things up.
Measure the eggs and milk in a jug and beat until the eggs are well combined.
Make a well in the centre of the dry ingredients and pour in the milk mixture.
Stir using a table knife until the mixture is just combined. Don't worry if the mixture is a little damp, a wet scone is a happy scone.
Turn out onto a floured surface - I always use baking paper for easy cleanup, and press together to form a rectangle.
Cut into 12 equal sized squares and place onto the lined baking tray.
Bake for about 15 minutes until well risen and lightly browned.
They should sound hollow when tapped on the bottom. Set aside to cool.
Once the scones are well cooled, cut them in half and spread with raspberry jam, top with a generous dollop of raspberry fool.