Chocolate Chip Scones with Raspberry Jam

Raspberry Jam

• 250 g jam sugar
• 250 g fresh raspberries
  of frozen raspberries

Scones

• 450 g plain flour, plus extra for dusting
• 75 g unsalted butter, cold, diced
• 50 g dark chocolate chips
• 30 g baking powder
• 1 pinch fine sea salt
• 2 medium eggs
• 200 g whole milk, plus extra for glazing
• 1 - 2 Tbsp light brown muscovado sugar, to taste
• 300 g whipped cream (see tip), for serving
  of clotted cream