Raspberries and white chocolate scones

The only massive John Buckley has given us his recipe for scones. I’ll be making these very soon for sure!

  • 450g of self raising flour
  • 300ml of full fat milk (not skimmed crap)
  • 1 teaspoon of vanilla essence
  • Good pinch of salt
  • 50g of caster sugar
  • 50g of margarine
  • 1 x punnet of fresh raspberries (no frozen ones, there’s too much moisture in them)
  • 2 x small bags of Milk Bar discs or 1 x regular size Milky Bar
How do you get them made?
  1. Over to 220 degrees C
  2. Flour, salt and sugar all into a bowl, mix the dry ingredients together
  3. Rub in the margarine to the mixture, getting a very light kinda crumb going on. Make sure it’s well mixed
  4. Chop up the white chocolate, leaving some big and small bits and half the raspberries. Mix into the dry ingredients
  5. Measure out the milk, pop in the vanilla essence and mix together
  6. Poor about 270ml of the milk into the dry mixture, get it all together, check to see how wet the mixture is at the this point (raspberries may make it a bit wetter) add the rest of the milk if needs be.
  7. The mixture is supposed to be wet, so lots of floor on a board and work it together (not too hard), then roll out to about an inch in thickness
  8. Use a floured cutter or mug to cut your scones shapes (I like big ones!)
  9. Parchment/greaseproof paper on a baking tray, flour it, pop the scones on, bang in the oven for 15 to 20 mins until brown on top and solid at the bottom
  10. Cool on a wire rack, don’t eat straight away even though they smell amazing, they’re still cooking away when you take them out of the oven. Leave for about 30 mins, get a shed load of butter and jam and get in your face
There ya go!!! “
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