This Mary Berry Raspberry and White Chocolate Scones Recipe is a light and fluffy recipe, which is made with tart raspberries and sweet white chocolate chunks. It’s the perfect treat for a special afternoon tea, ready in about 30 minutes.
Mary Berry Raspberry and White Chocolate Scones Recipe Ingredients
- 225g (8 oz) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g (2 oz) cold butter, cut into small cubes
- 30g (1 oz) caster sugar
- 60g (⅓ cup) white chocolate chunks or chips
- 50g (¼ cup) fresh or frozen raspberries
- 1 large egg
- About 100ml (3.5 fl oz) milk
How To Make Mary Berry Raspberry and White Chocolate Scones
- Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large bowl, sift together the self-raising flour and baking powder.
- Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Add the chocolate and raspberries: Gently fold in the white chocolate chunks. Add the raspberries and toss very gently to distribute them.
- Combine the wet ingredients: In a measuring jug, beat the egg, then add enough milk to make the total liquid 100ml. Set aside 1 tablespoon of this mixture for glazing the tops later.
- Form the dough: Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture. Using a rounded knife, gently mix until a soft, slightly sticky dough forms. Be very gentle to avoid breaking up the raspberries.
- Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
- Cut and bake: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
- Glaze and finish: Brush the tops of the scones with the reserved egg and milk mixture. Bake for 12-15 minutes, or until well-risen and a pale golden-brown. Transfer to a wire rack to cool slightly.
Recipe Tips
- How to get light, fluffy scones: The secret is a light touch. Handle the dough as little as possible, especially after adding the raspberries, to prevent them from breaking up and making the dough too wet.
- Should I use fresh or frozen raspberries? Frozen raspberries are often easier to work with as they hold their shape better and are less likely to get crushed and bleed into the dough. If using frozen, do not thaw them first.
- Why use cold butter? Using cold butter is essential for a flaky texture. As the small pieces of butter melt in the hot oven, they release steam, which creates pockets of air and makes the scones light.
- How do I ensure an even rise? When you use your cutter, press it straight down and lift it straight up. If you twist the cutter, it can seal the edges of the scone and prevent it from rising properly.
What To Serve With Raspberry and White Chocolate Scones
These scones are a delightful combination of sweet and tart. They are perfect served warm with:
- A simple spread of good quality salted butter
- A dollop of clotted cream
- A spoonful of raspberry jam to enhance the fruit flavor
- A pot of freshly brewed tea
How To Store Raspberry and White Chocolate Scones
Room Temperature: Scones are always at their very best eaten fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat: You can refresh day-old scones by warming them in a low oven (around 150°C/300°F) for about 5 minutes.
Mary Berry Raspberry and White Chocolate Scones Nutrition Facts
- Calories: 210kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 5g
- Sodium: 210mg
- Fiber: 1g
- Sugar: 10g
Nutrition information is estimated per scone and does not include toppings.
FAQs
This usually happens when fresh, delicate raspberries get crushed during the mixing process, releasing their juices into the dough. Using frozen raspberries and being extremely gentle when folding them in can help prevent this.
Yes, but you will need to add more baking powder. For this recipe, use 225g of plain (all-purpose) flour and increase the total baking powder to about 3 level teaspoons.
Yes. For best results, freeze the unbaked, cut scones. Place them on a baking sheet until solid, then transfer to a freezer bag. You can bake them directly from frozen, adding about 3-5 minutes to the baking time.
Try More Recipes:
- Mary Berry Blue Cheese Scones Recipe
- Mary Berry Treacle Scones Recipe
- Mary Berry Cheese and Bacon Scones Recipe
Mary Berry Raspberry and White Chocolate Scones Recipe
Description
Light, fluffy, and tender scones studded with tart raspberries and sweet white chocolate, perfect for a special afternoon tea or brunch.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- Rub the cold butter into the sifted flour and baking powder until it resembles breadcrumbs. Stir in the sugar.
- Gently fold in the white chocolate and raspberries.
- Mix the egg with enough milk to make 100ml of liquid. Add most of this to the dry ingredients, reserving some for a glaze.
- Gently mix to a soft, slightly sticky dough.
- On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5cm cutter, without twisting.
- Place on the baking sheet, brush the tops with the reserved egg wash.
- Bake for 12-15 minutes until risen and golden. Cool on a wire rack.
Notes
- Be extra gentle when mixing in the raspberries to prevent them from breaking apart.
- Using frozen raspberries can help them hold their shape better in the dough.
- Handle the dough as little as possible to keep the scones light and tender.
- Scones are best enjoyed warm on the day they are baked.
