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Pre-heat the oven to 200°C (400°F) and line a large baking tray with non-stick or grease-proof paper.
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Mix all flours in a bowl along with the cinnamon, bicarbonate and baking powder, and then rub in the butter.
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Beat the egg and add the milk and yoghurt and stir to combine. Add to the dry ingredients and mix until the ingredients come together as a dough.
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On a floured surface, roll out the dough until it is about 1/4 inch thick. Use a medium-sized round cutter and cut out nine circles. Place on the baking tray and wash them with a little beaten egg and then sprinkle a touch of brown sugar over the top.
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Bake in the oven for around 15-18 minutes until they are nice golden brown. Leave to cool on a wire rack.
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For the homemade raspberry jam: place the raspberries, honey and water into a pan and cook for around 25-30 minutes. Remove from the heat and allow to cool completely before using it (this will ensure that it is nice and thick). Spread over the cooled scones with a touch of butter or whipped cream. Enjoy!