Raspberry and white chocolate scones
These raspberry and white chocolate scones offer a delightful blend of sweet and tangy flavors. With just five ingredients, they can be quickly prepared and baked for a tasty treat at any time.
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.
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.
Raspberry and white chocolate scones FAQ:
Bake the scones in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and cooked through.
The scones should be golden brown on the outside and light in color on the inside. A toothpick inserted in the center should come out clean, indicating they are fully baked.
Yes, you can use frozen raspberries, but be sure to gently fold them in to prevent the dough from becoming too wet. They may also add a little more moisture to the dough.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually in plastic wrap and then in a freezer bag for up to 3 months.
You can use all-purpose flour combined with baking powder. For every cup of self-raising flour, use about 1 cup of all-purpose flour plus 1 1/2 teaspoons of baking powder.
Cooking 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.
Nutrition Facts
8 ServingsCalories 370kcal
Protein 9g
Carbohydrates 60g
Fiber 2.95g
Sugar 16g
Fat 11g
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