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5-ingredient raspberry and white chocolate scones
5-ingredient raspberry and white chocolate scones
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulgent raspberry and white chocolate scones for a delightful treat.
Ingredients:
  • 450g self-raising flour
  • 250ml lemonade
  • 600ml thickened cream
  • 150g frozen raspberries
  • 150g white chocolate, finely chopped
Instructions:
  • Preheat your oven to 220C and prepare a baking tray by lining it with baking paper.
  • In a spacious bowl, create a well in the center of the flour. Pour in the lemonade and 1 cup (250ml) of cream, then add the raspberries and white chocolate. Stir with a flat-bladed knife until a soft, sticky dough comes together.
  • Transfer the dough onto a lightly floured surface and gently knead until smooth. Shape into a 3cm-thick disc. Cut out discs using a 5cm pastry cutter, rerolling the dough as needed. Arrange the scones on a baking tray lined with parchment paper. Brush the tops with a bit of leftover cream. Bake for 12-15 minutes until golden and they sound hollow when tapped.
  • Whip the remaining 350ml of cream in a bowl using an electric mixer until soft peaks form.
  • Enjoy scones warm or at room temperature accompanied by a dollop of whipped cream.

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