Five-ingredient raspberry and white chocolate scones

Raspberry and white chocolate make these light and fluffy scones extra special.

Raspberry and white chocolate scones on baking paper and tea towel

Serves

16

Prep

10m

Cooking

15m

Ingredients

  • 3 cups (450g) self-raising flour
  • 1 cup (250ml) chilled lemonade
  • 600ml thickened cream
  • 150g frozen raspberries
  • 150g white chocolate, finely chopped

Method

STEP 1

Preheat oven to 220C. Line a baking tray with baking paper.

STEP 2

Place the flour in a large bowl and make a well in the centre. Pour in the lemonade and 1 cup (250ml) of the cream. Add the raspberries and white chocolate. Use a flat-bladed knife to stir until a soft, sticky dough forms.

STEP 3

Turn onto a lightly floured surface and lightly knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 5cm pastry cutter to cut discs from the dough, re-rolling dough if necessary. Place the scones, side-by-side, on the lined tray. Lightly brush the tops with a little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the top.

STEP 4

Meanwhile, use an electric mixer to whisk the remaining cream in a bowl until soft peaks form.

STEP 5

Serve scones warm or at room temperature with whipped cream.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.