Orla’s Famous Raspberry & White Chocolate Scones
It’s a momentous day! Queen of Scones, Orla Quinlan, has kindly shared her delicious Raspberry & White Chocolate Scone recipe. According to our star baker, the key to making scones is using your hands. So, put your food processors back in the cupboard and get back to basics! Don’t succumb to the temptation of machines she says. By using your hands you will get a beautiful, light textured scone.
This recipe does use buttermilk, however Orla advises normal milk will work too. However, the buttermilk does produce a really rich and delicious, scone.
Finally, make sure and use frozen raspberries only. Fresh raspberries will dissolve and turn the dough pink.
Enjoy and Happy Easter!
- 225g self raising flour
- Pinch salt
- 25g butter (diced)
- 25g caster sugar
- 150ml buttermilk (or milk)
- 1 egg, whisked
- 1 cup of frozen raspberries (It’s up to you on how much or how little you add in!)
- 1 cup of dark chocolate drops, or a dark chocolate bar broken into small pieces (It’s up to you on how much or how little you add in!)
- Or you can use milk chocolate or white chocolate. It’s up to you!
- Heat oven to 165C.
Make The Mix
- Put flour, salt and butter into a big bowl. Using your hands these ingredients together until it resembles breadcrumbs.
- Once it resembles the breadcrumbs, add the chocolate drops or pieces, followed by the caster sugar and mix with a wooden spoon.
- Add milk to whisked egg. Keep some egg behind for glazing.
- Add egg/milk mix to the dry ingredients and stir to combine.
Combine The Mix
- Tip onto a floured surface and lightly bring together with your hands.
- Gently roll (or tip out gently using your hands) the mix out into a flat tape (not too thin). Add the frozen raspberries across the surface of the dough. Fold the dough in half. Using your hands, fold lightly another four times to combine the raspberries.
Shape & Bake!
- Tip out gently to about 4cm thick and stamp out rounds with a 6cm or a 7cm cutter.
- Re-shape trimmings until all the dough is used.
- Spread out on a lightly floured baking sheet.
- Glaze the top of each scone with remaining whisked egg.
- Bake for 10-12 minutes.