Five-ingredient raspberry and white chocolate scones

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

16

10m

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.