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This recipe was created by the very talented Suzanna and shared in our Facebook group earlier this year. As soon as Suzanna posted it I just knew I had to feature it on the blog with her permission. These scones are so, so delicious and just perfect served warmed on a chilly afternoon with friends.

I have tweaked the method ever so slightly to make these White Chocolate and Raspberry Scones achievable even for a beginner baker.

This recipe was also featured in The 4 Blades Magazine: The On The Go Issue.

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White Chocolate and Raspberry Scones

  • Serving Size: 10

  • Author: Suzanna
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40
Scale

Ingredients

Gather these

  • 450g self raising flour
  • 50g unsalted butter, cubed
  • 40g sugar
  • 250g milk
  • 1 large egg
  • 1 tsp vanilla bean paste
  • 75g white chocolate chips
  • 75g frozen raspberries

Instructions

Then mix like this

  1. Preheat oven to 210C. Line a baking tray with baking paper.
  2. Add flour and butter to bowl. Closed Lid / Turbo / 2 x 2 second blasts.
  3. Add sugar, milk, egg and vanilla to the bowl. Closed Lid / Kneading Function / 20 seconds.
  4. Add chocolate chips and frozen solid raspberries. Closed Lid / Kneading Function / 10-15 seconds.
  5. Turn the dough out onto a silicone mat. This will be a wet dough.
  6. Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
  7. Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.

Or cook like this

  1. Preheat oven to 210C. Line a baking tray with baking paper.
  2. Add flour and butter to a food processor. Process on high until butter and flour resemble breadcrumbs. Add to a big mixing bowl.
  3. Add sugar, milk, egg and vanilla to the bowl. Mix with a wooden spoon to just combine.
  4. Add chocolate chips and frozen solid raspberries. Mix until just combined. Do not overwork the mixture.
  5. Turn the dough out onto a silicone mat. This will be a wet dough.
  6. Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
  7. Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

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One Comment

  1. Kate May 26, 2016 at 10:39 am - Reply

    I made these scones for a morning tea at work. My first ever attempt at scones and they were so easy and yummy! Thank you for the recipe.

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