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Raspberry & white chocolate scones drizzled with white chocolate

Raspberry & white chocolate scones

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A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 8-10

Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal312
fat12g
saturates7g
carbs44g
sugars13g
fibre2g
protein6g
salt0.58g
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Ingredients

  • 400g plain flour, plus extra for dusting
  • ¼ tsp salt
  • 2 tsp baking powder
  • 3 tbsp caster sugar
  • 95g cold butter, cubed
  • 100g white chocolate chunks
  • 185ml whole milk
  • 100g frozen raspberries

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.

  • STEP 2

    Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don’t completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they’re about 5cm apart but still in a circle.

  • STEP 3

    Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

Goes well with

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Overall rating

A star rating of 4.2 out of 5.7 ratings
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