Raspberry and white chocolate Scones
250g Mortons Plain Flour
2 tbl sp Baking Powder
45g caster sugar
40g unsalted butter softened
50g raspberries (fresh or frozen)
100g white chocolate into small cubes
1 medium egg
2 tsp vanilla extract
75ml whole milk
Pre-heat the oven to 220oC and line a baking tray with baking parchment. Sieve the flour and baking powder into a large bowl and add the sugar, butter and vanilla essence, rub together until the mixture resembles breadcrumbs then add the raspberries and white chohoclste pieces.
In a jug, beat together the egg and milk, then pour into the bowl and mix using a round bladed knife until a dough forms, then knead a little with lightly floured hands until smooth. Add a little more milk if necessary if the dough seems dry.
Press or roll the dough out on a lightly floured surface to a thickness of about 3-4cm, then using a 5cm round cutter, cut 8 scones. Place these on the baking tray, leaving about 5cm space in betwee, brush the tops with a little milk then bake in the oven for 15-20 minutes until they are golden brown and risen.
Leave to cool on a wire rack and split and serve with jam and cream.