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Raspberry and White Chocolate Scones


  1. Pre-heat oven to 200⁰C and grease a baking tray.
  2. In a large bowl add the McDougalls Self-Raising Flour, salt and baking powder and mix.
  3. Add the butter then rub with fingers until mixture looks like crumbs.
  4. Next, stir in the sugar.
  5. Warm the milk in the microwave and add the vanilla extract.
  6. Mix some of the milk into the dry mixture with the raspberries and white chocolate buttons, adding more milk when needed.
  7. Dust a worktop with flour and tip the dough onto the surface.
  8. Roll out the scone dough and cut into pieces using a scone cutter.
  9. Place the dough on the greased baking tray and brush over the scones with a beaten egg
  10. Bake for 10 minutes until risen and golden and leave to cool.