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Raspberry and White Chocolate Scones

Serves: 6Category: British, ChocolateRecipe course: DessertMachine: Cooking MachineTotal time (min.): 27 
raspberry-and-white-chocolate-scones.png raspberry-and-white-chocolate-scones.png

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.

Ingredients

Tools

Method

  1. Fit midi blade to kCook bowl
  2. Add unsalted butter, all purpose flour and baking powder to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Blend with filler cap fitted - 1 min, speed 10
  6. Then add caster sugar to the dough
  7. Add milk to the dough gradually while blending
  8. Blend with filler cap removed - 2 min, speed 7
  9. Pre-heat oven - 220°C
  10. Transfer dough to lightly floured surface
  11. Knead lightly
  12. Add frozen raspberries and white chocolate chips to the dough
  13. Knead gently until just combined
  14. Roll out until 1" thick
  15. Cut out
  16. Transfer dough to baking sheet
  17. Brush with milk
  18. Bake until golden brown - 12 min, 220°C
  19. Transfer onto cooling rack and let cool
  20. Serve

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