Name: Raspberry & white chocolate scones
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 400g plain flour, plus extra for dusting -; ¼ tsp salt -; 2 tsp baking powder -; 3 tbsp caster sugar -; 95g cold butter, cubed -; 100g white chocolate chunks -; 185ml whole milk -; 100g frozen raspberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry & white chocolate scones

1. 400g plain flour, plus extra for dusting -

2. ¼ tsp salt -

3. 2 tsp baking powder -

4. 3 tbsp caster sugar -

5. 95g cold butter, cubed -

6. 100g white chocolate chunks -

7. 185ml whole milk -

8. 100g frozen raspberries -

How to cook deliciously - Raspberry & white chocolate scones

1. Stage

Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.

2. Stage

Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don’t completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they’re about 5cm apart but still in a circle.

3. Stage

Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.