Ingredients
- 75g Unsalted Butter
- 300g All Purpose Flour
- 4 teaspoons Baking Powder
- 40g Caster Sugar
- 140g Milk
- 50g Frozen Raspberries
- 30g White Chocolate Chips
- 2 tablespoons Milk
Raspberry and White Chocolate Scones
| Serves: 6 | Category: British, Chocolate | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 27 |
A variation on the traditional scone with the inclusion of raspberries and white chocolate, which makes for a sweeter indulgent scone so it's best to make them small and serve them with clotted cream.
Tools
- Oven
- Cooling rack
- Pastry brush
- Rolling pin
- kCook Multi
- Baking sheet - 18 x 13"
- Kcook bowl
- Lightly floured surface
Method
- Fit midi blade to kCook bowl
- Add unsalted butter, all purpose flour and baking powder to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted - 1 min, speed 10
- Then add caster sugar to the dough
- Add milk to the dough gradually while blending
- Blend with filler cap removed - 2 min, speed 7
- Pre-heat oven - 220°C
- Transfer dough to lightly floured surface
- Knead lightly
- Add frozen raspberries and white chocolate chips to the dough
- Knead gently until just combined
- Roll out until 1" thick
- Cut out
- Transfer dough to baking sheet
- Brush with milk
- Bake until golden brown - 12 min, 220°C
- Transfer onto cooling rack and let cool
- Serve