ethod:
1. Mix together flour and salt. 2. Rub in butter. 3. Stir in sugar then milk to make a soft dough. 4. Squash the raspberries with the back of a fork until they are puréed. Add the two teaspoons of sugar and mix. The mixture will be quite wet. . Pour the raspberry mixture into the dough, and use your hands to mix thoroughly. If necessary add a little more flour to make the mixture less wet. 6. Use two tablespoons to form small oval or rounds on a greased tray, or put in greased muffin tins. 7. Cook at 180 degrees for approx 20 mins until lightly browned. 8. Allow to cool. . Once cool, melt the chocolate in the microwave or in a bain marie, and drizzle over the scones diagonally.
Enjoy!