Friday, June 3, 2011
White chocolate and raspberries are a wonderful combination of flavours. The sweetness of the creamy chocolate contrasted against the tangy raspberries is divine especially when they are eaten warm and the chocolate is slightly melty.This scone recipe is quick and easy to make. The trick is not to over-mix them in order to keep them flaky rather than rubbery. The sprite has enough sugar so that you don't need to add much to the dough. the carbonation also keeps the scones light and airy. Note: do not use diet soda.White Chocolate Raspberry SconesMakes 10 3 cups flour 6 teaspoons baking powder pinch of salt 1 cup white chocolate chips or chunks 1 cup raspberries 1 cup heavy cream 1 cup sprite/7up (not diet) 1. Preheat oven to 400 degrees F. In a large mixing bowl sift the flour, baking power and salt. 2. Add the cream and sprite. Mix through until almost together then add the raspberries and white chocolate. Fold in gently. The mix should be slightly lumpy, not perfectly smooth. 3. Roll out dough and cut into 10-12 wedges. Place on a baking tray. Bake for 18-20 minutes. Leave to cool slightly before serving.