Raspberry And White Chocolate Scones
Raspberries are used in this recipe as the liquid, to add extra flavour, and colour
Makes enough for: 8 scones
Ingredients
- 400 g flour, plus extra for dusting
- 90 g salted butter, cubed
- 45 g xylitol
- 10 mls baking powder
- 160 g raspberries
- milk to take the total liquid to 245mls
- 100 g white chocolate, broken into small pieces
Method
- Preheat the oven to 220° Celsius
- Place the flour, butter, xylitol and baking powder into a stand mixer bowl
- Beat on low speed until fine bread crumbs form
- Place the raspberries into a measuring jug and use a fork to mash them
- Add milk until you have a total volume of 245mls
- Make a well in the centre of the flour and pour the liquid in
- Use a knife to bring the dough together
- Add the chocolate and gently knead into the dough
- Tip the dough out onto a lightly floured surface, shape into a disc, and pat down to 3cm high
- Cut into 8 wedges and place the scones onto a lined baking tray
- Place into the oven and bake for 20 minutes
- Cover the top of the scones with baking paper and bake for a further 15 minutes
- Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool until you are ready to serve them