Summer afternoon treats. Who can resist? I had so many of you guys asking me for the recipe for these raspberry and white chocolate scones, so here it is… the recipe! They are simple to make and you can experiment by adding different things in your scones. Some of my other favourite variations of scones are: crunchie, mint aero and rolo scones! (of course- all chocolate related hahaha!)
These raspberry and white chocolate scones take less than 30 minutes to prepare and only take about 15 minutes to cook! So its so easy to do. I always make large scones but if you prefer you can make smaller ones and obviously you would get double the quantity (large normally makes 9 or so for me).
- 500g/1lb 1oz strong white flour, plus a little extra for rolling out
- 80g/3oz softened butter, plus a little extra to grease the baking tray
- 80g/3oz caster sugar
- 2 free-range eggs
- 5 tsp baking powder
- 250ml/8½fl oz milk
- 1 free-range egg, beaten with a little salt (for glazing)
- 1 tub of raspberries
- 100g white chocolate (melted)
- good-quality strawberry or raspberry jam
- clotted cream
- Preheat the oven to 220C (200C fan assisted) /425F/Gas 7.
- Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).
- Put 450g/15½oz of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.
- Add the sugar, eggs, raspberries and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.
- Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)
- Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.
- Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way, you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.
- Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll the dough out (so it’s about 2.5cm thick).
- Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray.
- Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.
- Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)
- Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.
- Leave the scones to cool for a bit and then drizzle the melted chocolate over the top of the scones, then you are ready to eat!
Well guys.. I hope you enjoy eating these as much as I did! If any of you have any other favourite scone variations… please let me know! Enjoyed this and want to try another recipe… check out my smoothie recipe here.