For the raspberry jam, combine all ingredients in a saucepan and bring to the boil over a medium-high heat. Stir frequently until mixture reaches setting point, roughly 20-30 minutes see note. Set aside to cool.
Preheat oven to 220 degrees.
Place the butter in a large bowl and sieve in the flour. Using your fingertips rub the butter into the flour.
Stir in sugar and salt, then using a knife mix in the yoghurt and milk a little at a time. Once combined, lightly flour your hands and knead it all to a soft dough. Don't overwork.
Place dough onto a lightly floured surface and using a rolling pin roll to 2cm thick. Using a 4cm cutter cut out the scones. Place on a greased baking tray, brush the top with milk and spinkle a small amount of flour on top.
Bake for 13-15 minutes or until risen and golden brown. Transfer to a cooling rack for 5 minutes then serve warm with jam and whipped cream and of course a strong cup of tea.
Note To test setting point, while the jam is cooking place a couple of saucers in the freezer. Remove jam from heat and spoon a small amount onto a cold saucer. Return to the freezer for a minute, push jam with your finger - if it wrinkles its ready. If not, cook jam for a little longer. Test again, remove from heat and set aside to cool. Jam will keep in fridge for 1 month