Raspberry & White Chocolate Scones

Dec 30

Dec 30 Raspberry & White Chocolate Scones

Fluffy buttermilk scones with tart, jammy raspberries and chunks of sweet, white chocolate…match made in heaven!

These scones go really well with a generous dollop of clotted cream or mascarpone and raspberry jam. Frozen raspberries are best to use for the scone dough as they hold their shape. If you don’t have self-raising flour, use plain/cake/all-purpose flour with baking powder (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). You can use salted butter, just omit the additional salt in the recipe. I rarely egg wash my scones (I dust them with icing sugar once baked instead), but you can, using a little beaten egg before baking.

Makes 10 - 12 medium scones (6cm diameter round)

RASPBERRY & WHITE CHOCOLATE BUTTERMILK SCONE DOUGH

self-raising flour, 225g (1 + 1/2 cup)

unsalted butter, 50g - cold out of the fridge

caster sugar, 25g (30ml or 2 tablespoons)

fine salt, 1.25ml (1/4 teaspoon)

buttermilk, 160g (160ml or 2/3 cup)

milk, 30g (30ml or 2 tablespoons)

raspberries (frozen), 125g - 150g (about 1 cup)

white chocolate, 100g (about 1/2 cup) - roughly chopped (or white chocolate chips)

Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.

Place the flour in a large mixing bowl, then using a microplane or box grater, grate in the butter (alternatively, you can place the flour and roughly chopped butter in a food processor bowl fitted with a blade attachment).

Using your fingers, rub the butter into the flour until fine and uniform (or blitz with a food processor until resembling fine crumbs, then transfer to a mixing bowl).

Add the sugar and salt and mix until uniform.

Add the buttermilk and milk, then mix using a table knife until clumpy.

Add the frozen raspberries and white chocolate chunks and mix briefly.

Tip the shaggy dough onto a clean work surface and press together gently to form a dough ball.

Dust the top and bottom of the dough with extra flour, then flatten with your hands to a thickness of about 2cm.

Cut out scones using a cutter (I use a 6mm diameter round cutter) or simply cut into squares or triangles using a knife. You can make them smaller or bigger, just remember to adjust the baking time accordingly.

Place the dough rounds on the prepared tray. Gently press together the remaining dough and repeat cutting out rounds until you have used all the dough (I usually get around 11 scones of 6cm diameter).