Raspberry and white chocolate scones
Prep:
15 mins
Cook:
15 mins
Gorgeous scones which are perfect for afternoon tea when served with whipped cream and jam.
450g self-raising flour
Pinch of salt
100g butter (cut into cubes)
50g caster sugar
150g raspberries
2 eggs
100ml yoghurt
75ml milk
Preheat oven to 200°C/400°F/Gas 6.
Lay a sheet of baking paper on to a baking tray.
Sift flour into a large bowl, add a pinch of salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add sugar, raspberries and white chocolate.
In a separate bowl mix together the eggs, yoghurt and milk.
Pour the wet ingredients over the dry ingredients and mix together.
Bring together to form a wet dough.
Turn out onto a floured surface, adding extra flour to allow you to knead it it gently.
Using a scone cutter cut out as many circle shapes as you are able to get from the dough.
Transfer to prepared baking tray.
Brush the tops of each scone with a little egg wash.
Bake for about 15 minutes.
Remove from the oven and leave to cool.
Serve with jam and cream.
Serves
10
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Cake Stall, Vegetarian
Cuisine
Cafe, English
Special Info
Vegetarian, Pregnant Mums
Level of Difficulty
Easy
These are best eaten the day you make them but can be reheated the following day and enjoyed.
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