Raspberry and White Chocolate Scones

A SCONE FAVOURITE

As the days get longer and take on a that long awaiting spring/summer vibe, these favourite scone flavour combination is perfect for enjoying with cream and jam in the sunshine!

If you make these scones, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!

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Serves: 10 Preparation and Cooking Time: 30 minutes

INGREDIENTS

• 400g self raising flour

• 100g butter (cubed and chilled)

• Pinch of salt

• 1 tsp baking powder

• 50g caster sugar

• 200ml milk of choice (I have successfully made these with semi skimmed milk and soya milk)

• 2 tbsp lemon juice

• 100g white chocolate chips

• 100g frozen raspberries

• 1 egg (beating - for glazing)

METHOD

1. Preheat the oven to 220°C/200°C fan and prepare 2 baking trays with baking paper.

2. In a bowl, add the flour, butter, salt and baking powder and rub together with your hands until the mixture turns into a breadcrumb texture (you can also use a food processer and pulse it, for this step).

3. Stir in the sugar.

4. Next warm your milk over a saucepan or in the microwave (until warm only - not steaming hot!). Slowly add this into your flour mixture, along with the lemon juice. Use a spatula to bring it all together.

5. Fold in (only a few times), your white chocolate chips, then finally your frozen raspberries (I use frozen as they bleed less and keep their structure).

6. Sprinkle some extra flour onto a work surface and turn the mixture out onto it. Gently roll it out, or press it down until it is roughly 4cm thick. Using a 5cm cutter, cut out the scones – you will have to re-roll the mixture a couple of times to get them all out of the mix.

7. Place your scones evenly on the baking tray and brush with the beaten egg. Bake for 10-15minutes until golden. Leave to cool for 10-20 minutes then enjoy with toppings of your choice!

Happy Baking!

Ruth xxx