I love scones with heaps of butter and jam but these ones with raspberries and white choc chips need nothing and are best eaten as they are.
60g butter cold from fridge cubes
1 tablespoon caster sugar
3/4 cup buttermilk
Half cup frozen raspberries
Half cup white choc chips
What to do
Heat oven to 220 deg C and line a tray with baking paper
Blitz flour, sugar and butter in a food processor until it’s like find breadcrumbs
Add pinch of salt and buttermilk and pulse til it just comes together
Empty mix into a bowl, and add raspberries and choc chips and knead them gently into the mix.
Turn onto a floured bench, flatten to about an inch thick and shape into a round.
Use what we scones cutter you like. I use about a two inch one.
Cut scones out and place close together on the baking trays and brush with a little buttermil. Bake for about 12 – 15 mins.
Best enjoyed on the day of possible though they can be eaten for a day or two from an airtight container.