Raspberry and white chocolate scones

(Makes approx. 10 scones)

• 450 g self-raising flour
• 1 tsp baking powder
• 100 g butter
• 50 g caster sugar
• 75 g white chocolate
• 40 g fresh raspberries
• 1 tbsp freeze-dried raspberries (optional)
• 2 eggs
• 75 ml milk
• Egg and milk for glazing

Preheat the oven to 200◦C fan/220◦C/Gas 7.

Line a baking sheet with greaseproof paper or lightly grease the sheet with some butter.

Sift the flour into a bowl and add the baking powder, place the butter chopped into small cubes into the flour and using your fingers rub the butter into the flour until it resembles breadcrumbs.

Stir the sugar into the flour mixture.

Chop the white chocolate into small chunks. You can use white chocolate chips.

Cut the raspberries into small pieces and place the chocolate and raspberries into the mixture, sprinkle in the dried raspberry flakes and gently incorporate the ingredients together (try not to mash the raspberries).

Beat the eggs and add the milk, mix together.

Create a well in the centre of the dried ingredients, pour the majority of the wet ingredients into the well and start to bring the mixture together. Use your hands to ensure all the mixture comes together and forms a dough. You may need all the wet ingredients to form the dough (if not, use the remaining dough to glaze the scones before placing them into the oven).

Place the dough onto a lightly floured surface.

Gently roll out the dough to 2 cm in depth, use a cutter to cut out the scones, place on the baking sheet and glaze with a mixture of egg and milk.

Bake for 13-15 minutes.

Remove from the oven, allow to cool on a wire tray and enjoy!