I love yummy home-made scones. The perfect scone should be nicely golden, with a nice bite and a lovely soft, light middle. The addition of raspberries and white chocolate is rather decadent. And perfect with a morning coffee.
I made these as miniatures as I was serving them as part of an afternoon tea. But they work equally well as proper sized scones. You’ll just need to cook them for a bit longer.
I usually double this recipe as these freeze really really well. And you can just pop them in a hot oven for 5 mins before you serve them up again.
230g self-raising soda bread flour
60g butter, softened and cut into small cubes
60g caster sugar
Handful of frozen raspberries, crumbled into small pieces
75g white chocolate, chopped into small pieces
• Pre-heat the oven to 200 Degrees Celsius
• Sieve the flour to get it all nicely full of air
• Use your fingers to rub the butter into the flour – the mixture should look like breadcrumbs
• Stir in the sugar
• Make a well in the centre of the flour and pour in the buttermilk
• Stir in the milk and mix the dough
• Transfer the soft dough to a floured surface and roll out
• Sprinkle the raspberries and white chocolate over the dough
• Fold the dough in two and lightly roll to about 4cm thick
• Cut out small rounds and place on a lightly flour- dusted baking tray
• Pop in the oven and bake until golden brown. This will probably take about 20 minutes for mini scones and 30 minutes for larger scones
• Cool on a wire rack or enjoy warm with butter, jam and maybe even as little cream