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Five-ingredient raspberry and white chocolate scones

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  • Egg free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

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

  • Serves16
  • Cook time15 minutes
  • Prep time10 minutes
Raspberry and white chocolate scones on baking paper and tea towel

Ingredients

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

Nutritional information

Per serve: Energy: 1194kJ/286 Cals (14%), Protein 5g (10%), Fat 17g (24%), Sat Fat 11g (46%), Sodium 215mg (9%), Carb 28g (9%), Sugar 8g (9%), Dietary Fibre 2g (7%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220C. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. Step 4

    Meanwhile, use an electric mixer to whisk the remaining cream in a bowl until soft peaks form.
  5. Step 5

    Serve scones warm or at room temperature with whipped cream.

Five-ingredient raspberry and white chocolate scones

Five-ingredient raspberry and white chocolate scones
  • Serves16
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 3 cups (450g) self-raising flour
  • 1 cup (250ml) chilled lemonade
  • 600ml thickened cream
  • 150g frozen raspberries
  • 150g white chocolate, finely chopped
    Description

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

    Method
    1. Step 1

      Preheat oven to 220C. Line a baking tray with baking paper.
    2. 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.
    3. 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.
    4. Step 4

      Meanwhile, use an electric mixer to whisk the remaining cream in a bowl until soft peaks form.
    5. Step 5

      Serve scones warm or at room temperature with whipped cream.