The perfect afternoon treats with a pot of English breakfast tea!
So, Christmas is over and I’m so ready for summer now! Which is the inspiration behind this latest bake which would make the perfect cream tea. Delicious light scones jam packed full of raspberries, blueberries and chunks of white chocolate. Then topped with a generous helping of jam and clotted cream.
A bit of a different take on the more classic scones that usually available and that you’ve probably made. Don’t get me wrong I love a good fruit, cherry and plain scone but these are just something else!
I usually use frozen blueberries and raspberries, but you can use fresh. If using frozen, you don’t need to defrost them before hand just chuck them straight into the mix. I love the colour that they give the mixture, that purple tone it gives the dough just makes them look extra fun.
• 600g self-raising flour
• Pinch table salt
• 1 ½ tablespoon baking powder
• 150g unsalted butter, cubed
• 150g caster sugar
• 50g raspberries
• 50g blueberries
• 125g white chocolate, chopped
• 180ml semi-skimmed milk
• 1 beaten egg (to wash)
• 60g melted white chocolate (to drizzle)
• Raspberry or blueberry jam (to serve)
• Clotted cream (to serve)
1. Preheat the oven to 170°C and line two trays with baking parchment.
2. Start by placing the flour, baking powder and salt into a bowl and mixing together.
3. Then add the butter and rub together with your fingertips until it resembles fine bread crumbs.
4. Next stir in the caster sugar.
5. Then add the blueberries, raspberries and white chocolate to the mixture to evenly distribute.
6. Then gradually add the milk to the dough and bring together to form a smooth dough and then begin to knead the dough for 2-3 minutes on a lightly floured work surface.
7. Then roll the dough out too 2-centimetre thickness and using a round pastry cutter stamp out the dough.
8. Then place these on the baking trays and brush over the egg.
9. Place the scones in the oven to bake for 15-18 minutes.
10. Once baked remove from the oven and leave to cool.
11. Once cooled drizzle the white chocolate over.
12. Serve with some blueberry or raspberry jam and some clotted cream.