这是一款传统的苏格兰点心，材料简单，做法懒人，就算烘焙零基础者也能一举成功。出炉的成品带着浓浓的奶香，外脆内软，实属一款“好吃”“懒做”的点心。配上果酱及奶油，佐一杯红茶，轻轻松松就能打造出一份带着浓郁异国风情的下午茶。低筋面粉 Self-raising Flour 500克取一个大碗，用指尖把面粉和发酵粉混合均匀。加一些黄油，直到混合物变得像粗面包屑一样。加一点糖继续搅拌。Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it with the crumbs.另取一个碗，将牛奶和鸡蛋均匀搅拌在一起，然后倒入像面包屑一样的混合物中，用小刀混合均匀，直到变成一个面团。将覆盆子和面团混合。In another bowl, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough.在干净的工作台上撒一层面粉，把面团从碗里取出。用擀面杖把面团擀成2.5厘米厚的面饼。用圆形模具切割成烤饼大小，然后把切割好的烤饼放在烤盘上。把切割剩下的边角料重新揉在一起，再切成烤饼大小，重复这个过程，直到用完所用的面团。Dust a clean work surface with a little flour and turn the dough out of the bowl. With a rolling pin, roll the dough out to a thickness of 2.5cm. Using a circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.在每个烤饼上刷上一层牛奶，并撒上一些糖。将烤盘放进烤箱，然后烤12至14分钟直到烤饼面饼发酵蓬松起来，表面颜色变成金棕色。Brush each scone with a little milk and sprinkle with sugar. Place in the oven bake for 12-14 minutes until they turned a golden-brown color on top.Serve up with some butter and jam.1、在搅拌面粉时不要过久，以免面粉会起筋，就不够松化了；
2、司康要有一定的厚度，否则就太脆，松化度大大降低；
3、将司康打横对半切，抹上果酱，很是美味，本人特别推崇韩国的柚子蜜，它不但可以冲茶，也可以夹面包、司康饼，一级棒。
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