Raspberry & White Chocolate Scone Recipe

Method

1. 1
   Sieve the self-raising flour and baking powder into a large bowl, then add the sugar.
2. 2
   Rub the butter into the dry ingredients until combined.
3. 3
   Add the white chocolate chips and mix through.
4. 4
   Crack the eggs into a jug and add enough milk to bring the total liquid to 320ml.
5. 5
   Add about three-quarters of the egg and milk mixture to the dry ingredients and mix with a knife until a dough comes together. If too dry, add more liquid; the dough should not be wet or sticky.
6. 6
   Turn the dough out onto a floured surface, pat it down, and sprinkle the frozen raspberries over the top. Fold the dough over itself several times to incorporate the raspberries.
7. 7
   Pat the dough to about 1 inch thick and cut out scones with a 2.5-inch cutter.
8. 8
   Gather any leftover dough, bring it together, pat down, and cut additional scones.
9. 9
   Place the scones on a lined baking tray, glaze the tops with the remaining egg and milk mixture.
10. 10
    Bake at 190°C for about 25 minutes, until well risen and golden brown.