Raspberry Scones

This is the last scone recipe I have for you. Some will say I saved the best till last!

I wasn't too sure about this recipe as I didn't know if it would work but it did. In fact they turned out that great that my dad scoffed pretty much all of them. Before he tried them he said ' no Carmela, I don't like scones' but of course I made him try a little piece and he fell in love!

This recipe is a little messy due to the raspberries and if you find your dough to be a little too soft, just add some extra flour :)

This recipe will make around 17 and you know the drill, it depends on how big you cut them.

Tutorial is here > https://www.tiktok.com/@carmelap_/video/7254385823557225730?is_from_webapp=1&sender_device=pc&web_id=7208661062311888386

Ingredients:

350g Self Raising Flour

30g Caster Sugar

1tsp Salt

125g Unsalted Butter cold

1 Egg

75g Milk

150g White Chocolate Chips

100g frozen Raspberries

Egg Wash – for top

Method:

• Mix dry ingredients together, then grate in the butter.

• Using your hands rub butter and flour together till just combined.

• Create a well, then to the centre add milk and egg, mix together, then start to mix in your flour and knead till a soft dough forms. ( Try not to over knead the dough)

• Knead in the chocolate and raspberries till just combined, cover the dough and allow to rest for 30 minutes.

• Lightly flour the bench and roll out the dough. Not too thin. Maybe around 2-3cm max. Cut into squarish shapes and place onto a lined tray with a little space between each scone.

• Brush the tops with egg wash and bake at 180c for 14 minutes. The scones should be lightly golden.