Raspberry and white chocolate scones
These delicious sweet scones are a real treat with a cup of tea and great for sharing.
Brought to you by: Mortons Flour
Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.
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Servings
8 scones
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Serves
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Ingredients
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Method
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Step 1
Pre-heat the oven to 220C/ 428F/ Gas Mark 7. Line a baking tray with baking parchment.
Step 2
Sieve the flour into a large bowl and add the sugar, butter and vanilla essence, rub together until the mixture resembles breadcrumbs then add the raspberries and white chocolate pieces.
Step 3
In a jug, beat together the egg and milk. Pour into the bowl and mix using a round bladed knife (a small palette or butter knife will do) until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.
Step 4
Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter, cut 8 scones.
Step 5
Place these on the baking tray, leaving about 5cm space in between, brush the tops with a little milk then bake in the oven for 15-20 minutes until they are golden brown and risen.
Step 6
Leave to cool on a wire rack.
Step 7
Split and serve with cream and jam.
