White Chocolate and Raspberry Scones

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This recipe was created by the very talented Suzanna and shared in our Facebook group earlier this year. As soon as Suzanna posted it I just knew I had to feature it on the blog with her permission. These scones are so, so delicious and just perfect served warmed on a chilly afternoon with friends.

I have tweaked the method ever so slightly to make these White Chocolate and Raspberry Scones achievable even for a beginner baker.

This recipe was also featured in The 4 Blades Magazine: The On The Go Issue.

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White Chocolate and Raspberry Scones
Serves 10
Print
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Gather these
  1. 450g self raising flour
  2. 50g unsalted butter, cubed
  3. 40g sugar
  4. 250g milk
  5. 1 large egg
  6. 1 tsp vanilla bean paste
  7. 75g white chocolate chips
  8. 75g frozen raspberries
Then mix like this
  1. Preheat oven to 210C. Line a baking tray with baking paper.
  2. Add flour and butter to bowl. Closed Lid / Turbo / 2 x 2 second blasts.
  3. Add sugar, milk, egg and vanilla to the bowl. Closed Lid / Kneading Function / 20 seconds.
  4. Add chocolate chips and frozen solid raspberries. Closed Lid / Kneading Function / 10-15 seconds.
  5. Turn the dough out onto a silicone mat. This will be a wet dough.
  6. Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
  7. Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.
Or cook like this
  1. Preheat oven to 210C. Line a baking tray with baking paper.
  2. Add flour and butter to a food processor. Process on high until butter and flour resemble breadcrumbs. Add to a big mixing bowl.
  3. Add sugar, milk, egg and vanilla to the bowl. Mix with a wooden spoon to just combine.
  4. Add chocolate chips and frozen solid raspberries. Mix until just combined. Do not overwork the mixture.
  5. Turn the dough out onto a silicone mat. This will be a wet dough.
  6. Flour your hands and divide the mixture into 8 balls. Place the balls onto the tray close to together.
  7. Bake for 10-15 minutes or until cooked through. They may take a bit longer depending on thickness.
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By | 2017-06-12T11:20:09+00:00 May 23rd, 2016|Categories: Lunchbox, Sweets|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Kate May 26, 2016 at 10:39 am - Reply

    I made these scones for a morning tea at work. My first ever attempt at scones and they were so easy and yummy! Thank you for the recipe.

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