Raspberry and white chocolate scones
Raspberry and white chocolate scones are an easy to make yet delicious afternoon treat. Based on our favourite simple plain scone recipe but with added raspberries and white chocolate they’re the perfect bake for kids to try.
Raspberry and white chocolate scones are a tasty twist on our classic plain scones. Raspberries and white chocolate make a delicious combination which we use a lot in our baking so I knew these scones would go down a treat. And they did.
How can kids help to make raspberry and white chocolate scones?
Scones are a great bake for kids as they’re really easy to make. They only use a few ingredients and you get to use your hands and get them a bit messy rather than any expensive equipment which is great for kids.
When making these raspberry and white chocolate scones your kids will be able to help measure and mix everything together. Your kids will also be able to get their hands messy rubbing the butter and flour together as well as forming the scone dough.
Kids can also help cut the scones out and pop them on the baking trays – if you have young children who like playing with playdough they should really enjoy doing this.
How do I get my scones to rise and be fluffy?
As scones go, I’ve found these scones to be less light and fluffy than others due to the moisture from the raspberries. But that’s not to say there aren’t a few things you can do to help them rise.
The first is being as gentle as you can with the dough particularly when you’re bringing it together into a ball. Stop kneading it as soon as it comes together so you don’t over work the dough it which will stop it rising so well.
Rather than using a rolling pin to roll the dough out pat it down with your hands until it’s the right thickness. Lastly, when you use your cutters try and push them straight down rather than twisting and turning them.
How long do raspberry and white chocolate scones keep?
I like my scones when they’re still a little warm from the oven. They’re certainly best on the day they are made, but if you want to keep them for longer you can keep them in an air tight container for a day or two.
You can also freeze scones. Wrap them well before popping them in a freezer bag. They’ll freeze for a few months. Let them defrost before serving them. If you like, you can warm them a little in the oven before you serve them.
What can I use instead of self raising flour?
If you don’t have self raising flour you can swap it for an equal amount of plain or all purpose flour and add an additional 1 ½ teaspoons of baking powder.
Other scone recipes
If you liked these white chocolate and raspberry scones, you’ll love our other easy scone recipes for kids:
Cheese scones
Mary Berry plain scones
Fruit scones
Blackberry scones
Buttermilk scones
Cherry scones
Sultana scones
Apple scones
Other delicious raspberry and white chocolate recipes
We love using raspberries and white chocolate in our baking. If you do too, you’ll love some of our recipes below:
Raspberry and white chocolate cheesecake
Raspberry and white chocolate cookies
Raspberry sweet rolls
Raspberry brownies
Raspberry blondies
White chocolate chip cookies
Raspberry cupcakes
Raspberry flapjacks
Raspberry and white chocolate muffins
Useful equipment
You might need the following baking tools/gadgets to make these plain scones:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Baking tray
Cutters
Wire rack
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Ingredients
250g (1 1/2 cups) self raising flour*
1 tsp baking powder
A pinch of salt
50g (1/4 cup) butter
30g (1/8 cup) caster sugar
60g (1/3 cup) white chocolate chunk/chips
1 egg and up to 100ml milk
50g (1/4 cup) raspberries
- If you don’t have self raising flour swap it for an equal amount of plain or all purpose flour and add an extra 1 1/2 teaspoons of baking powder.
How to make raspberry and white chocolate scones
Preheat your oven to 180C /170C Fan / 350F and line a baking tray with baking or parchment paper.
Rub the flour and butter together
et your kids to measure out the flour, salt and baking powder and add them in a large mixing bowl.
Measure the butter and get your kids to chop it into small pieces before adding to your bowl. This is a good job for little kids who want to practice their knife skills as you can use a butter knife and don’t have to be too precise.
Using your finger tips, rub the butter and flour together until the mixture resembles breadcrumbs.
Add the sugar and white chocolate chunks/chips
Get your kids to measure the sugar and white chocolate chunks and add them to your bowl. Give it a good mix.
Add the egg and milk
Get your kids to crack an egg into a measuring jug. If any shell goes in, (and it generally does for us), use a larger piece of shell to fish it out. We find it sticks better to shell than it does our fingers.
Add the milk to the egg in your measuring jug until you have 100ml in total. You might find it easier to be accurate if you use the ml setting of some digital scales. Whisk the egg and milk together.
Get your kids to carefully pour the egg and milk mixture into your bowl, leaving around a tablespoons worth in the jug.
Gently stir it in with a knife or metal spoon until it starts to come together.
Add the raspberries
Measure out the raspberries and add them to your bowl, gently mix them in.
Bring the dough together gently with your hands.
Make the raspberry and white chocolate scones
Lightly flour your work surface, then get your kids to pat the scone dough down until it is about 2cm thick. You don’t need to use a rolling pin for this – you’ll find the scones will rise better if you don’t use one.
Use a circular fluted cutter to cut out your scones and place them on your prepared baking tray. We used a 5cm cutter, but you could use a larger one and have fewer scones.
Bring together the scraps, roll them out again and cut some more out. If you find the dough too sticky you can sprinkle on a little more flour but try not to add too much is it might change the consistency of the baked scone.
Finally, get your child to brush a little of the remaining milk/egg mixture over the top of each scone.
Bake the scones
Bake the scones in the oven for 15-20 minutes. They’re ready when they have risen and have turned a nice golden colour.
Remove them from the oven and leave them on a wire rack to cool.
Serve and enjoy.
Raspberry and white chocolate scones
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- baking tray
- cutters
- Wire rack
Ingredients
- 250 g (1 ½ cups) self raising flour
- 1 tsp baking powder
- A pinch of salt
- 50 g (¼ cup) butter
- 30 g (⅛ cup) caster sugar
- 60 g (⅓ cup) white chocolate chunk/chips
- 1 egg and up to 100ml milk
- 50 g (¼ cup) raspberries
Instructions
- Preheat your oven to 180C /170C Fan / 350F and line a baking tray with baking or parchment paper.
Rub the flour and butter together
- Measure out the flour, salt and baking powder and add them in a large mixing bowl.Measure the butter and chop it into small pieces before adding to your bowl. Using your finger tips, rub the butter and flour together until the mixture resembles breadcrumbs.
Add the sugar and white chocolate chunks/chips
- Measure the sugar and white chocolate chunks and add them to your bowl. Give it a good mix.
Add the egg and milk
- Crack an egg into a measuring jug. Add the milk to the egg in your measuring jug until you have 100ml in total. You might find it easier to be accurate if you use the ml setting of some digital scales.Whisk the egg and milk together.
- Carefully pour the egg and milk mixture into your bowl, leaving around a tablespoons worth in the jug. Gently stir it in with a knife or metal spoon until it starts to come together.
Add the raspberries
- Measure out the raspberries and add them to your bowl, gently mix them in.
- Finally, bring the dough together gently with your hands.
Make the raspberry and white chocolate scones
- Lightly flour your work surface, then pat the scone dough down until it is about 2cm thick. You don't need to use a rolling pin for this – you'll find the scones will rise better if you don't use one.Use a circular fluted cutter to cut out your scones and place them on your prepared baking tray. We used a 5cm cutter, but you could use a larger one and have fewer scones.Bring together the scraps, roll them out again and cut some more out. If you find the dough too sticky you can sprinkle on a little more flour but try not to add too much is it might change the consistency of the baked scone.
- Finally, brush a little of the remaining milk/egg mixture over the top of each scone.
Bake the scones
- Bake the scones in the oven for 15-20 minutes. They’re ready when they have risen and have turned a nice golden colour.
- Remove them from the oven and leave them on a wire rack to cool. Serve and enjoy.
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If you liked these scones, why not try making your own jam to go with it or bake one of our favourite easy recipes for kids.
Absolutely awesome. So thrilled with this recipe 😋
Thanks, i’m so glad you liked it!