Raspberry & White Chocolate Scones
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.
