Denise says:

  • A perfect recipe for a teatime treat.
  • A few tips for the perfect scones:
  • Scones are always best baked cold as it makes them rise better. This allows the butter to melt inside the scone whilst creating that fluffy moist texture.
  • You can make the dough and leave to rest overnight in the fridge.
  • Don’t over mix the dough.
  • Enjoy on the day or freeze raw and cook fresh!
  • Preparation Time:  20 minutes
  • Cooking Time: 20 minutes
  • Serves 8-10

Ingredients:

  • 400g plain flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 3 tablespoons golden caster sugar
  • 95g cold butter – cut into cubes
  • 75g white chocolate chunks
  • 185ml whole milk plus 20ml if needed to make the dough smooth
  • 100g frozen raspberries

Method

  1. Preheat the oven to 220°C / Gas mark 7. Line a baking tray with non-stick baking parchment.
  2. Mix the flour, baking powder, salt and sugar in a bowl. Then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Gently fold in 75g white chocolate.
  3. Gradually stir in the milk into the mixture and use your hands to bring it together until you have a smooth dough. You may need more milk if the mixture is dry.
  4. Gently stir in the raspberries, working quickly so they don’t break down.
  5. Lightly dust the work surface with flour. Roll out the dough to a 2cm thick circle about 22cm diameter. Cut into 8-10 triangles, spreading them all out so that they are 5cm apart but still in a circle – resembling pizza slices, fanned around the tray.
  6. Bake for 18-20 minutes until golden brown. Set aside to cool.
  7. Very gently melt 25g white chocolate over a bain marie.
Drizzle the melted chocolate over the scones.
Tagged in: Butter, dessert, English, Milk, Picnic, Plain Flour, Raspberries, shabbat dessert, Tea, white chocolate