Prep Time: 15 minutes
Cook Time: 16 minutes
Makes: 12 Scones
Recipe Writer: Bettina Jenkins, Culinary Expert at Appliances Online
Ingredients
Marbled Raspberry Cream
- 1 punnet raspberries
- ¼ cup (55g) caster sugar
- 2 tbsp water
- 1 tsp vanilla
- 1 cup (250ml) thickened cream
- 2 tbsp caster sugar
White Chocolate Scones
- 2 cups (300g) Self Raising flour
- 1 tbsp caster sugar
- 30g butter, at room temperature
- 1 cup (250ml) buttermilk
Method
- Place raspberries, sugar and water in a medium saucepan over high heat; bring to the boil, stirring until sugar has dissolved. Reduce heat and simmer for 5-8 minutes or until thick and pulpy. Push through a sieve; discards seeds. Set aside in the refrigerator to chill.
- Using an electric beater, whip cream and icing sugar until stiff peaks form; set aside in the refrigerator while making the scones.
- Preheat oven to 200°C/190°C fan forced with low level steam. Lightly grease a 20cm square cake pan.
- Place flour, sugar and a pinch of salt in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
- Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 5.5cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones.
- Place scones, touching, in prepared pan. Bake for 16 minutes or until light golden and hollow when tapped on top. Serve with Marbled Raspberry Cream.
Recipe notes
- Scones are best served on the day they are cooked.
- Marbled Raspberry Cream can be made 1 day ahead and stored in an airtight container in the fridge.
