Mini Raspberry and White Chocolate Scones

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.

  

Ingredients: 

230g self-raising soda bread flour

60g butter, softened and cut into small cubes

60g caster sugar

145ml buttermilk

Handful of frozen raspberries, crumbled into small pieces

75g white chocolate, chopped into small pieces


Method:

• 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

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