One of the best things about berries is they’re delicious in baking (no surprises there, right?) – whether you buy them fresh or frozen, there’s no end of delicious ways you can incorporate them into your baking.
While there are endless dessert recipes that are packed with berries, it can be a little trickier to find a good berry-filled recipe that’s perfect for morning or afternoon tea – that’s where this recipe for quick, easy and delicious sweet scones. Yip, sweet scones!
These raspberry and white chocolate scones are absolutely fantastic. While the dough itself is just lightly sweetened, the finished scones have a deliciously sweet taste thanks to the raspberries packed inside them. The sprinkling of white chocolate chips gives every couple bites something a little different, adding a bit of decadence to these ridiculously easy treats.
Like all good scones, these are super easy to prepare – you’ll have the dough mixed, shaped and ready to pop in the oven in around 15 minutes! Either shape into a loaf and divide into wedges before baking as I did, or shape the dough into individual scones instead – you’d get around six from the mixture.
These are best served warm straight from the oven and go down an absolute treat with a good cup of tea – I recommend trying some from this London Tea Box set, it’s delish!
Ingredients
- 2 cups plain flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 85g butter, cubed
- 1 cup raspberries, fresh or frozen
- ½ cup white chocolate chips
- 1 egg
- 1/3 cup milk
Method
- Preheat oven to 175 degrees Celsius. Line baking tray and lightly dust with flour.
- In a large bowl, combine flour, sugar and baking powder. Add butter and rub through dry mixture until a coarse crumb forms.
- Add raspberries and white chocolate chips and mix until evenly distributed.
- In a small bowl, whisk together egg and milk. Add to dry mixture and stir until combined and sticky.
- Turn dough onto baking tray and shape into loaf (approx 3cm thick). Cut into wedges with sharp knife.
- Place in oven and bake for 20-25 minutes or until lightly golden. Carefully transfer to plate of serving board immediately. Best served warm.
