Raspberry and white chocolate scones

Servings:
Makes 8 scones
Preparation time:
15 mins
Cooking time:
15-20 mins

These delicious sweet scones are a real treat with a cup of tea and great for sharing.

Ingredients checklist

Method

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

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