Raspberry White Chocolate Scones Recipe 2

By MJH

Ingredients

• 3 cups plain flour
• 6 teaspoons baking powder
• pinch of salt
• 1 cup white chocolate chips
• 1 cup frozen raspberries
• 1 cup cream
• 1 cup lemonade (sprite) not diet.
• Icing sugar (confectioners sugar) for dusting the baked white chocolate scones.
• Freshly whipped cream to serve – optional.

Details

Adapted from babble.com

Preparation

Step 1

Pre-heat the oven to 200C (400F).
In a large mixing bowl sift the flour, baking power and salt.
Sifting the flour will help make the scones light.
Stir through the white chocolate chips.
Add the cream and lemonade.
Mix through until almost together then add the raspberries.
Fold through.
The mix should still have some dry spots it should not be uniform like a cake batter.
Divide the scone recipe into three.
Take each piece and put on a baking tray that has been lined with non-stick baking paper.
Mound and mark the top using a knife into four.
Four will give a generous serve so you may want to mark them into six. Cut down to almost half way, this will make pulling apart the baked scones easier.
If you want make them the traditional way then tip the mix out onto a floured bench and pat into a block that is about 5cm thick.
Use a 5.5cm round cutter to cut 16 scones.
Place them on a baking tray lined with baking paper or place them into a 24cm (9”) square cake pan lined with baking paper in four rows of four. This way they bake together giving them greater height and they lose less moisture during baking.
You won’t get all 16 cut out on the first go, just push the left over mix together and cut the remaining scones.
The mix can be sticky so you may need to keep dusting the cutter and your fingers with flour.
Bake in a preheated oven set at 200oC for 18-20 minutes.
Leave to cool slightly before serving.
Dust with icing sugar and serve with freshly whipped cream.