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Raspberry and White Chocolate Scones Recipe

Raspberry and White Chocolate Scones

Course Snack
Cuisine British
Keyword raspberry and white chocolate scones
Prep Time 7 minutes
Cook Time 12 minutes
Servings 6
Author Nicola Turner


  • oven


  • 250 g self-raising flour
  • 60 g butter
  • 4 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 cup frozen raspberries
  • 1/2 cup white chocolate chips or chopped chocolate
  • 80 ml whole fat milk
  • 1 egg


  • Preheat oven to 220C
  • Add the flour, sugar, and butter to a large bowl and rub together with your fingertips until they look like fine breadcrumbs.
  • Add baking soda, raspberries and white chocolate chips, combining gently.
  • Pour in milk and stir quickly, then fold the dough over a few times to make smoother
  • Tip onto a lightly floured surface; pat into a circle about 3cm deep.
  • Push together to create a round and then cut into 8 sections as though a clock face.
  • Place the scones on a baking sheet.
  • Beat the egg lightly, then brush the tops of the scones to coat.
  • Place centred in preheated oven for 12 minutes until golden.
  • Allow cooling before enjoying with butter.