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. 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.
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.