White Chocolate Raspberry Scones

A halved scone with raspberries and white chocolate slathered in melted butter.

White Chocolate Raspberry Scones

Deliciously sweet White Chocolate Raspberry Scones ready in less than 25 minutes!

5 from 2 votes

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Course: Snacks

Cuisine: Scones

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: scones

Calories: 312kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix or mixing bowl
Oven

Ingredients

350 g (2 ⅓ cup) self raising flour
1 tsp baking powder
55 g (¼ cup) caster sugar
85 g butter chilled
175 g milk
2 tsp vanilla extract
95 g (½ cup) white chocolate chips
40 g (⅓ cup) fresh raspberries
1 egg beaten, to glaze

Instructions

Preheat oven to 200 degrees celsius (fan-forced). Lightly grease a 20cm square cake tin and set aside.
Place the self raising flour, baking powder, caster sugar and butter into a bowl. Mix with your fingertips until the mixture resembles fine crumbs.
Make a well in the centre of the dry ingredients.
If using a Thermomix: Place the self raising flour, baking powder, caster sugar and butter into the Thermomix bowl. Mix for 10 seconds, Speed 7.
Add the milk and vanilla extract to the well in the centre of the dry ingredients. Use a flat butter knife to gently mix the ingredients until just combined.
If using a Thermomix: Add the milk and vanilla extract and mix for 15 seconds, Speed 5.
Add the white chocolate chips and raspberries and mix through gently with the butter knife.
If using a Thermomix: Add the white chocolate chips and raspberries and use the kneading/dough function to knead for 30 seconds.
Place the dough onto a lightly floured board.
With lightly floured fingers, press the mixture down to a thickness of 3cm (do not over-work the dough).
Using a 5cm scone cutter, cut rounds from the middle working outwards and place into the prepared cake tin (make sure that your scones are gently pressing up against one another as it will help them to rise).
Gently move the remaining dough together and cut out extra scones.
When you've used all of the dough, brush the tops of the scones with the whisked egg and place into the oven for 10-12 minutes.
The scones are ready when they're golden on top and cooked through.
Serve warm with your choice of fillings.

Notes

RECIPE NOTES

Serves - 9 large 5cm scones or 18 small 3cm scones (if making smaller scones, reduce the cooking time accordingly).
Use chilled butter, this prevents the butter melting prior to baking.
Don't over-mix the dough - over-mixed dough leads to hard and tough scones. I recommend using a knife rather than a spoon to fold the mixture through.
Cutting the scones - the less you touch the dough, the softer and fluffier your scones will be. Just pat the dough down gently with your fingertips and then cut rounds using a scone cutter. Once you’ve cut as many rounds as you can, gently push the dough together and cut the remaining rounds.
Flour your cutter - dip your scone cutter lightly in flour between cuts to prevent the mixture sticking. If you don’t have a cutter, you can always just cut the dough with a knife.
Use a hot oven - make sure your oven is pre-heated to 200 degrees celsius (fan-forced) before cooking your scones. As they only take a few minutes to cook, you need that high temperature to give a golden crumbly crust on the outside, while keeping the inside beautifully soft and fluffy.
Place the scones slightly touching in the tin - this helps them to rise.
Storing scones - scones are best served on the day that they’re cooked but will last up to 2-3 days (you might like to reheat them slightly if you’re not serving them on the day). Alternatively you can freeze them for up to 3 months.

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