Raspberry & White Chocolate Scones
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Raspberry & White Chocolate Scones
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| Servings | Prep Time |
| 9-12scones | 15minutes |
| Cook Time |
| 18minutes |
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Ingredients
- 3cups Self-Raising Floursifted
- 1cup Lemonade
- 1cup Thickened Cream
- 150g Frozen Raspberries
- 150g White Chocolatefinely chopped
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.