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White Chocolate Scones

White Chocolate Scones

Product used in a recipe

ROCKIN’ RASPBERRY JAM

Fancy a twist on a classic? Serve our Rockin’ Raspberry Jam with these white chocolate chip scones for a fabulously indulgent afternoon tea treat… the combination of tart raspberry and gooey white chocolate is incredible. Want to stick to tradition? We understand – just leave the chocolate chips out for a classic home-baked scone, and serve while they’re still warm with our Strawberry Preserve and plenty of clotted cream.

 

 

White Chocolate Scones

Fancy a twist on a classic? Serve our Rockin’ Raspberry Jam with these white chocolate chip scones for a fabulously indulgent afternoon tea treat… the combination of tart raspberry and gooey white chocolate is incredible. Prefer to stick to tradition? We understand – just leave the chocolate chips out for a classic home-baked scone, and serve while they’re still warm with our Strawberry Preserve and plenty of clotted cream.
Servings 8

Ingredients
  

To make the scones:

  • 250 g self-raising flour
  • A pinch of salt
  • 50 g butter
  • 25 g sugar
  • 150 ml milk
  • 50 g white chocolate (optional)

To serve:

  • Rockin' Raspberry Jam
  • Strawberry Preserve
  • Clotted cream

Instructions
 

  • Preheat the oven to 220˚C (200˚C fan). Chop the butter and add to a large mixing bowl with the flour and the salt, using your fingers to rub the butter into the flour – don’t worry about getting every tiny bit, just make sure you’ve broken down all the bigger lumps.
  • Chop up the white chocolate to make the chips (if using)and add to the bowl along with the sugar, giving it all a quick stir to combine. Finally, add the milk and stir again to bring it all together in a soft dry dough.
  • Turn out onto a floured surface and knead gently for about 30 seconds, just to make sure it’s all combined – you don’t want to overwork it.
  • Pat the dough out flat so that it’s about 2cm thick, and use a 5cm cutter to stamp out the scones. Really important tip: don’t twist the cutter or your scones will rise wonky! Squidge all the leftover bits together, pat out and stamp again, until you’ve used all the dough.
  • Place the scones on a baking tray and brush the top of each one with a little milk. Bake for 15 minutes, until well risen, then leave them to cool for a short while – serve while still warm with a pot of tea and your toppings of choice.