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Raspberry and white chocolate scone loaf
Raspberry and white chocolate scone loaf
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Create rustic raspberry white chocolate scones by baking in a loaf pan, then breaking into individual pieces for a homemade touch. Enhance with grated orange rind for a citrus twist.
Ingredients:
  • 525g (3 1/2 cups) self-raising flour, plus extra, to dust
  • 300ml carton thickened cream
  • 250ml (1 cup) lemonade
  • 180g white chocolate, finely chopped
  • 125g (1 cup) frozen raspberries
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a 7cm-deep loaf pan measuring 11 x 21cm (base size), making sure to leave a 3cm overhang of paper on the 2 long sides.
  • Set aside 2 tbsp of cream. In a large bowl, create a well in the center of the flour. Pour in lemonade and the rest of the cream. Add the chocolate and raspberries. Use a flat-bladed knife to mix it in a cutting motion until well combined and the mixture starts coming together.
  • Transfer the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Shape the dough into a 4cm-thick disc, then use a 5.5cm-round pastry cutter dusted in flour to cut out 16 scones. If needed, press any scraps together to form the remaining scones.
  • Arrange 8 scones in the bottom of the prepared pan and place the remaining scones on top. Brush the tops with the saved cream. Bake for 45 minutes or until golden and cooked through. Invert the scone loaf onto a wire rack to cool slightly before serving.

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