Raspberry & White Chocolate Scones
Go on. You deserve a scone.
If you’re only going to bake one thing this week, make it these. Raspberry and white chocolate is one of those combinations that just always works - the tartness of the berries against the sweetness of the chocolate, all wrapped up in a buttery, crumbly scone. They come together quickly, they look beautiful, and they never last long!
Makes 8 scones
Ingredients
315 g plain flour
50g caster sugar
2 1/4 tsp baking powder
1/2 tsp salt
85g cold unsalted butter, cubed
160ml thickened cream
1 egg
1 tsp vanilla extract
50g frozen raspberries (do not thaw)
200g white chocolate chips, divided
Method
Preheat oven to 180°C and line a baking tray with baking paper.
In a large bowl, combine the flour, caster sugar, baking powder and salt. Add the cold butter and rub it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs.
In a small bowl, whisk together the cream, egg and vanilla until combined.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until the dough just comes together.
Lightly toss the frozen raspberries with 1-2 teaspoons of flour to help prevent them from bleeding into the dough.
Carefully fold the raspberries and 100g of the white chocolate chips through the dough.
Turn the dough out onto a lightly floured surface and gently pat into a 2-3 cm thick round. Cut into 8 wedges (or use a round cutter if preferred).
Place onto the prepared tray and bake for 15-20 minutes, or until lightly golden and firm to the touch. Transfer to a wire rack to cool.
Once cooled, melt the remaining 100g of white chocolate chips in the microwave or over a saucepan of gently simmering water. Drizzle over the scones and allow the chocolate to set before serving.
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.