Raspberry and white chocolate scones
Indulge in the delightful simplicity of our Raspberry and White Chocolate Scones. Made with self-raising flour, lemonade, heavy whipping cream, fresh raspberries, and luscious white chocolate, these scones are perfect for a quick and delicious treat. Ready to bake with minimal fuss and maximum flavor!
Cook time 15 min
Prep time 10 min
Ingredients:
3 cups self-raising flour1 cup lemonade
1/3 cup heavy whipping cream
1 cup raspberries
3/4 cup white chocolate
Scones are a delightful treat that can be enjoyed at any time of day. This recipe for raspberry and white chocolate scones is perfect for those who want a sweet and tangy flavor combination with minimal effort. With just five simple ingredients, you can whip up a batch of these delicious scones in no time. Whether you're hosting a tea party or looking for a quick breakfast option, these scones are sure to impress.
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, pour in the self-raising flour.
- Create a well in the center of the flour. Pour in the lemonade and the heavy whipping cream.
- Gently stir the mixture with a wooden spoon or spatula until the dough starts to come together.
- Carefully fold in the raspberries and white chocolate bits, being cautious not to overmix to prevent the raspberries from breaking too much.
- Turn the dough out onto a lightly floured surface. Gently knead it a couple of times to ensure it's well combined. Pat the dough into a round shape approximately 1-inch thick.
- Use a floured round cutter or a knife to cut out individual scones. Place them onto the prepared baking sheet, keeping them slightly apart.
- Place the baking sheet into the preheated oven and bake for 15-20 minutes, or until the scones are golden brown and cooked through.
- Remove the scones from the oven and let them cool on a wire rack for a few minutes before serving.
- Enjoy warm, ideally with a dollop of clotted cream or butter if desired.
Tips:
- Ensure your self-raising flour is fresh and sift it before mixing to avoid lumps and achieve a lighter texture.
- When incorporating the lemonade and cream, mix only until just combined. Overmixing can lead to tough scones.
- Use fresh, firm raspberries to avoid excess moisture in the dough.
- Chop the white chocolate into small chunks to ensure even distribution throughout the scones.
- Preheat your oven to 200°C (392°F) and line your baking tray with parchment paper to prevent the scones from sticking.
- Handle the dough gently and lightly flour your hands and work surface to prevent sticking when shaping the scones.
- For an added touch, brush the tops of the scones with a little extra cream before baking for a golden finish.
These raspberry and white chocolate scones are not only easy to make but also packed with flavor. The combination of sweet white chocolate and tart raspberries makes for a perfect bite. By following these tips and using quality ingredients, you’ll be able to create a batch of scones that are fluffy, delicious, and sure to be a hit. Enjoy them fresh out of the oven with a dollop of cream or just on their own – either way, they’re bound to be a new favorite.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 9g
Carbohydrates 60g
Fiber 2.95g
Sugar 16g
Fat 11g
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