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Toriana's Raspberry and White Chocolate Scones
338g Self Raising Flour
75g Salted Butter (cold from the fridge)
2 tablespoons Caster Sugar (If you have golden caster sugar, use that, otherwise white is fine)
195ml Milk
Pinch of Salt
150g Raspberries (chopped and frozen the night before - see step 1!)
100g White Chocolate (I use regular white chocolate, not cooking chocolate, never Milky Bar, just plain white chocolate)
Ingredients
Scales
Measuring jug
Rolling pin
Mixing bowl
Sieve
Tablespoon
Sharp knife
Butter knife
Cheese grater
Greaseproof paper
Cutting board
Oven (Pre-heat to 180)
Equipment
Step 1: Raspberries - Freeze it
These will need freezing beforehand. If you try to use them unfrozen, you will end up with soggy dough! I usually freeze them overnight.
Chop raspberries into thirds, spread them out over greaseproof paper and freeze. I have a tiny freezer, so I layer them with paper in between so they fit in a little tupperware tub. Separating them stops them from freezing into one solid lump and makes them much easier to use.
These stay in the freezer until the very moment you need them, don't get them out at the start.
Step 2: Chocolate - Chop it
Chop the chocolate. I like to keep it uneven and have some smaller chunks and some bigger chunks in there.
Step 3: Sieve and grate it
Sieve the flower into a mixing bowl, then grate the butter directly on top.
Grating the butter first makes the next step so much quicker!
Step 4: Rub it
Rub the butter into the flour until it resembles breadcrumbs. This won't take long (you won't need a food processor or anything fancy).
Step 5: Add it
Add the sugar and pinch of salt to the mixing bowl and stir it in with a spoon or butter knife. Add the chocolate, then grab the raspberries out of the freezer and add those too, then give it a quick stir to distribute everything evenly.
Tip - Leave about 3 raspberries worth of pieces in the tub and keep them frozen, they are so good in a G&T, which you can reward yourself with later!
Step 6: Milk it
Add most of the milk and stir it in with a butter knife, but don't stir too much, just enough to combine the milk with the flour.
If it looks dry and isn't combining, add the remaining little bit of milk.
Once the raspberries have been added, you want to touch it as little as possible because they will start defrosting pretty quickly. Don't knead it. Just mix it together, then form it into a lump that you can move to your rolling area.
Step 7: Roll it
Make sure your rolling area and your rolling pin are floured. I tend to roll on a cutting board as it's less messy.
Don't over roll, you just want to get it to the right thickness, and ideally, aim for a squar-ish shape rather than round.
The right thickness? About 3cm-ish, but go with whatever feels right.
Step 8: Cut it
I never use a traditional round cutter for raspberry scones. It results in too many 'scraps' that need re-combining and re-rolling, which will burst your berries and turn your dough to soup.
Cut the rough edge off the rolled dough with a sharp knife so you have neat(ish) square, and then cut the dough into cubes. This amount makes 9 beautiful cubes for me. I flour the knife in between cuts to stop it sticking.
There will be offcuts from the outer edges, but far less than if you had used a round cutter. You can combine these offcuts into one decent sized bonus scone, again square the edges off it with the knife to make it neat.
Step 8: Bake it
Pop them on a baking tray, I tend to slide the knife underneath to transfer them neatly.
I don't grease my tray, you may want to, I'm just lazy and it's pretty non-stick so it's never been an issue.
They get 13 minutes at 180. My oven heats a little unevenly, so I spin the baking tray halfway through to make sure they are all evenly cooked.
Step 8: Eat it
Done! Leave them on the tray for a few minutes before moving them so they can firm up a little bit.
Enjoy! :-)
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