Raspberry and White Chocolate Scones
Tangy raspberries are complemented by rich white chocolate. Alternatively, try swapping the raspberries for grated orange zest.
Makes about 10 large scones
500g self-raising flour
125g caster sugar
125g salted butter, cubed
125g fresh raspberries
125g white chocolate drops
2 eggs, beaten
Icing sugar to dust
Preheat the oven to 190°C. Line a baking sheet with greaseproof paper.
Sift the flour and sugar into a mixing bowl, add the butter and rub in until it resembles fine crumbs. Add the raspberries and chocolate drops and mix briefly to distribute them evenly
Make a well in the centre of the mixture, add the eggs and then gradually pour in the milk; add just enough milk to make a damp dough – it should not be wet or sloppy.
Turn out onto a lightly floured surface and roll out to about 4cm thick. Stamp out using an 8cm round fluted cutter and place on the baking sheet. Gently knead the trimmings together, re-roll and stamp out more rounds.
Bake for 18–20 minutes or until springy to the touch. Transfer to a wire rack to cool.
Before serving, dust with icing sugar. Alternatively, melt some extra white chocolate to drizzle over the top.
The featured recipe is from the National Trust Book of Scones by Sarah Clelland