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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
- Total Time: 40
Ingredients
Scale
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
- Preheat oven to 210C. Line a baking tray with baking paper.
- Add flour and butter to bowl. Closed Lid / Turbo / 2 x 2 second blasts.
- Add sugar, milk, egg and vanilla to the bowl. Closed Lid / Kneading Function / 20 seconds.
- Add chocolate chips and frozen solid raspberries. Closed Lid / Kneading Function / 10-15 seconds.
- Turn the dough out onto a silicone mat. This will be a wet dough.
- Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
- Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.
Or cook like this
- Preheat oven to 210C. Line a baking tray with baking paper.
- Add flour and butter to a food processor. Process on high until butter and flour resemble breadcrumbs. Add to a big mixing bowl.
- Add sugar, milk, egg and vanilla to the bowl. Mix with a wooden spoon to just combine.
- Add chocolate chips and frozen solid raspberries. Mix until just combined. Do not overwork the mixture.
- Turn the dough out onto a silicone mat. This will be a wet dough.
- Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
- Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.
- Prep Time: 5
- Cook Time: 35
Nutrition
- Serving Size: 10
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.