Sift the flour, baking powder, bicarb into a large bowl and stir in the sugar and your spice mixture.
Gently fold in the raspberries through the dry mix.
Beat together the egg and milk then pour into a bowl along with the melted cooled butter.
combine your wet and dry lightly with a fork until just combined. Take care not to over-beat the mixture – it should still be a little lumpy. Gently fold in the raspberries.
You can adapt this recipe easily by substituting the raspberries for other soft fruits and berries.