If white chocolate raspberry bullets were your first pick when you visited lolly shops as a child, then you will absolutely adore these white chocolate raspberry scones. Raspberry and white chocolate have always been a great flavour combination, but these deliciously sweet scones will have you reminiscing about your favourite childhood sweets. Not only do these scones taste great but they are amazingly moist, making them a hit with both children and adults alike.
Ingredients to Make Sixteen Scones:
560 grams of flour
175 grams of granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
225 grams of butter chilled
175 grams of white chocolate chips plus extra for decoration
225 milliliters of sour cream
175 grams of fresh raspberries
2 eggs
4 teaspoons of almond extract
1 egg diluted with 2 teaspoons of water to create an egg wash
Method:Whisk the flour, baking powder, salt, baking soda and sugar together in a large bowl. Cut the chilled butter into fairly small pieces and add them to the flour. Using your fingers rub in the butter until the mixture resembles crumbs. Fold in the white chocolate chips.
In a different bowl, whisk the eggs, almond extract and sour cream together until fully incorporated. Add the mixture to the flour using a fork to combine until you form large clumps. Gently fold the raspberries into the mixture taking care not to crush the raspberries. Some of the berries will break, but you don’t want a raspberry puree. Use a rubber spatula or hands to form the dough into two balls.
The dough will be quite wet but wrap each ball in plastic wrap and chill for at least a minimum of an hour or until it has become easier to work with. At this point, you can store the dough in the fridge for up to two days.
Preheat your oven to 200c and prepare your baking sheets by lining them with parchment paper.
Flour your work surface and pat each of the dough balls down until they are 1.5 centimetres thick. Use a sharp knife or cookie cutter to shape your scones. Although traditional scones are circular, these white chocolate raspberry scones look very attractive as triangles. Place the scones on the baking sheets but be sure to leave a gap of two centimetres around each scone.
Brush the tops of each of your scones with the egg wash and bake for approximately fifteen minutes or until they are a light golden brown colour. Be careful not to over bake the scones as they will quickly become dry. Allow the scones to cool o a wire rack.
To decorate melt 75 grams of white chocolate chips and drizzle the melted chocolate over the scones. Allow the chocolate to set before you store them in an airtight container. The scones taste the best within twenty-four hours, but they can be stored for up to two days.
