Wednesday, April 25, 2012
Raspberry and white chocolate scones
These are very easy, if a bit sticky to put together. They also don't rise particularly well if you cut them like I did instead of cutting them out with a cutter and placing close together on the tray. If you're going to do them this style, I'd say pat out into a round no bigger than 6 inches. Fat scones are good!
I probably wouldn't halve and fill these ones, but you can certainly eat them as they are! More surface area means more crispy outside and a soft middle filled with juicy raspberries and crazy-sweet white chocolate chips. When warm straight out of the oven... aw man. Good stuff.
Oh and they're not tiny... that cup is practically the size of my head. It's like a giant soup bowl... I can fit two cups of tea in there!
I think these scones are awesome for people popping over unexpectedly, they take hardly any time and are best eaten the day they're made. Handy to have a friend in this circumstance! You can also sub any fruit/choc combo with whatever you have lying around. I've always got frozen fruit in the freezer of some sort, and fun chocolatey add-ins. Go wild!
2 cups self-raising flour
1/4 cup caster sugar
1 cup raspberries
1/2 cup white chocolate chips
1/2 cup cream
1/2 cup lemonade
1. Preheat your oven as high as it will go. Don't be scared.
2. Mix everything in a bowl gently until just combined.
3. Turn out onto a floured surface and gently pat into a round.
4. Slice this round like a pizza and place on a greased baking sheet.
5. Brush tops with a little extra cream and bake in your super-hot oven 15-20 minutes until scones are brown and sound hollow when tapped.
I'm available to come over any days but Wednesdays and Fridays. Will bring my own cup.