Raspberry White Chocolate Scones

Inspired by one of your favourite Nothing Naughty flavours, these Raspberry White Chocolate Scones are the perfect combination of sweet, fluffy and fruity. 

Ingredients

• 4 cups self raising flour
• 240ml thickened cream, plus extra for brushing
• 200ml lemonade
• 250g frozen raspberries
• 230g white chocolate chips

Method

1. Preheat your oven to 180°C and line a baking tray with baking paper.

2. Add the flour to a large bowl and make a well in the middle.

3. Pour in the cream and lemonade and gently mix until just combined.

4. Fold through the frozen raspberries and white chocolate. Try not to overmix!

5. Tip onto a lightly floured surface and gently shape into a rectangle about 3–4cm thick.

6. Cut into 8 pieces and place them onto your baking tray.

7. Brush the tops with a little extra cream.

8. Bake for 25–30 minutes, or until golden and cooked through.

9. Serve warm with a cup of tea and someone else to do the washing up. 

Tips

Keep the raspberries frozen: Using frozen raspberries helps prevent them from breaking down too much while mixing.

Don’t overmix: Gently mix the dough until just combined. Overmixing can make your scones dense rather than light and fluffy.

For golden tops: Brush the tops with a little extra cream before baking.

Best served warm: These are at their best fresh from the oven, but you can store any leftovers in an airtight container for later.