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Method
Make it happen
- 01
Heat oven to 200°C fan and line a large tray. Mix flour, baking powder and the sugar in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs.
- 02
Fold the raspberries and white chocolate in gently so the fruit does not crush.
- 03
Add the milk and mix just until a soft dough forms; do not overwork it.
- 04
Pat out to about 2.5 cm thick on a lightly floured surface. Stamp out 8 scones with a floured cutter, pressing straight down; gather scraps gently.
- 05
Brush the tops with a little milk. Bake for 13–16 minutes until risen, golden and cooked through. Cool briefly on a rack.