Raspberry and White Chocolate Scones

Cooking Time
20 Minutes

Portions
10

Ingredients

Increase Portion Size

• g 2oz of McDougalls Self-raising flour, plus more for dusting
• g Punnets of raspberries
•   tsp Baking powder
• g bag white chocolate buttons
• g Butter (cut into pieces)
•   tbsp Caster sugar
• ml Milk
•   tsp Vanilla extract
• g Egg

• 1

  Step 1

  Pre-heat oven to 200⁰C and grease a baking tray.
• 2

  Step 2

  In a large bowl add the McDougalls Self-Raising Flour, salt and baking powder and mix.
• 3

  Step 3

  Add the butter then rub with fingers until mixture looks like crumbs.
• 4

  Step 4

  Next, stir in the sugar.
• 5

  Step 5

  Warm the milk in the microwave and add the vanilla extract.
• 6

  Step 6

  Mix some of the milk into the dry mixture with the raspberries and white chocolate buttons, adding more milk when needed.
• 7

  Step 7

  Dust a worktop with flour and tip the dough onto the surface.
• 8

  Step 8

  Roll out the scone dough and cut into pieces using a scone cutter.
• 9

  Step 9

  Place the dough on the greased baking tray and brush over the scones with a beaten egg
• 10

  Step 10

  Bake for 10 minutes until risen and golden and leave to cool.

Ingredients

Increase Portion Size

• g 2oz of McDougalls Self-raising flour, plus more for dusting
• g Punnets of raspberries
•   tsp Baking powder
• g bag white chocolate buttons
• g Butter (cut into pieces)
•   tbsp Caster sugar
• ml Milk
•   tsp Vanilla extract
• g Egg