Scones are such a versatile treat. They are great for breakfast, or a Sunday brunch or a nice treat for morning or afternoon tea.
A perfect combination of raspberry and white chocolate swirled through a light airy scone mixture. Simple and easy to make. Requiring only 5 ingredients, there is just no need to buy these from your local bakery.
You can serve these scones with whipped cream for a lovely sweet treat. However I like them warm simply spread with butter.
We tend to like ‘big’ scones when we make them. This recipe suggests you make 9 scones which align to our preference. However to make more ‘smaller’ scones, spread the the dough out a little thinner and extended into more of a rectangle shape. You will then be able to cut more scones from the same mixture.
Print Recipe
Raspberry & White Chocolate Scones
Instructions
Pre-heat a fan forced oven to 200°C (390°F).
Line a baking tray with baking paper and set aside.
Sift flour into a large mixing bowl. Make a well in the centre.
Add thickened cream, lemonade, frozen raspberries & white chocolate and mix to combine. I find it easiest to use a round bladed knife to mix the dough, particularly as it gets stickier.
Flour a flat surface or board and tip out dough onto surface.
Gently knead for about 1 minutes, then shape into a square about 4-5 cms (about 2 inch) thick.
Using a well floured knife cut into about 9 square/rectangle pieces and lay on baking tray. Keep each piece separated by about 2cm to allow for expansion when it cooks. Note: Depending on how thick & big you want your scones, you can change the shape and thickness of the dough and cut extra pieces if desired.
Bake for about 18-20 minutes or until golden brown
Serve warm or allow to cool on a wire rack.
John 
