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    Raspberry White Chocolate Scones - Crumbs and Corkscrews

    Uploaded by

    Dragana Filipovic

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Raspberry White Chocolate Scones - Crumbs and Corkscrews

    Uploaded by

    Dragana Filipovic
    19 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views3 pages

    Raspberry White Chocolate Scones - Crumbs and Corkscrews

    Uploaded by

    Dragana Filipovic

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    7/16/24, 1:44 PM Raspberry White Chocolate Scones - Crumbs and Corkscrews

    Raspberry White Chocolate


    Scones
    4.77 from 13 votes

    Serves : 16 scones

    Light, fluffy and bursting with flavour, these raspberry white


    chocolate scones are full of sweet raspberries and white
    chocolate chunks. Perfect for an afternoon tea party served with
    lots of cream.

    Author: Lou Carruthers

    Save recipe

    PREP TIME COOK TIME TOTAL TIME


    10 mins 10 mins 20 mins

    EQUIPMENT
    Non-Stick Baking Sheet
    Round Pastry Cutter

    INGREDIENTS
    350 g Self-Raising Flour or Cake Flour
    50 g Caster sugar or Superfine Sugar
    1 tsp Baking Powder Fridge Cold
    85 g Butter
    150 ml Buttermilk
    50 g White Chocolate Chips
    100 g Raspberries

    INSTRUCTIONS
    Preheat oven to 180C/ 350F and line two baking sheets with baking parchment.
    In a large bowl, add the self raising flour, caster sugar and baking powder. Mix together.

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    7/16/24, 1:44 PM Raspberry White Chocolate Scones - Crumbs and Corkscrews

    Cube the cold butter and add into the mixing bowl. Rub the butter into the dry ingredients using
    fingertips until the mixture resembles fine breadcrumbs.
    Add the raspberries and white chocolate and gently stir in. Be careful not to crush the
    raspberries.
    Add the buttermilk a tablespoon at a time, and gently mix together using a butter knife. If the
    dough is toodry a little more buttermilk to held it bind together. You might not need all the
    buttermilk. The dough should be a little sticky.
    Lightly flour your work surface, and turn out the dough. Using your hand, gently flatten the
    dough until about 2-3cm thick. You may need to dust your hands with flour, if you dough is too
    sticky.
    Flour a 2 inch round pastry cutter and cut out the individual scones. Use a floured spatula to
    transfer the scones to the baking sheet. Brush the tops of the scones with milk.
    Bake for 10-12 minutes, or until lightly browned. Leave to cool on a wirerack before serving.

    NOTES
    These scones will last for 2-3 days if kept in an airtight container, or they can be frozen for up to
    3 months.
    Blitz your dough in a food processor or use a pastry cutter instead of rubbing in.
    Try frozen raspberries or freeze-dried raspberries for extra fruity flavour.
    When placing your scones on the baking tray, flip them over so that the base is now the top. This
    will help them rise nice and even, and gets rid of any squishing that might have happened when
    they were cut out.

    NUTRITION
    Serving: 1scone Calories: 155kcal Carbohydrates: 22g Protein: 3g
    Fat: 6g Saturated Fat: 4g Cholesterol: 13mg Sodium: 51mg
    Potassium: 78mg Fiber: 1g Sugar: 6g Vitamin A: 148IU
    Vitamin C: 2mg Calcium: 34mg Iron: 1mg

    DISCLAIMER
    The nutritional information provided is approximate and is calculated using online tools. Information
    can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    7/16/24, 1:44 PM Raspberry White Chocolate Scones - Crumbs and Corkscrews

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    Copyright © 2024 Crumbs and Corkscrews | crumbscorkscrews.com

    Raspberry White Chocolate Scones https://crumbscorkscrews.com/raspberry-white-chocolate-scone/ 3 April, 2020

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