Raspberry and white chocolate scones

If you enjoyed March's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some raspberry jam and clotted cream.

Cakes and bakes
A freshly baked raspberry and white chocolate scone
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • 300g Frozen raspberries
  • 5ml Vanilla flavouring
  • 250g White chocolate (chips or roughly chopped)
  • 50g White chocolate for decorating


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs.
  2. Add the frozen raspberries, white chocolate and vanilla flavouring to the flour mix and combine
  3. Add the milk to form a firm dough ball
  4. Remove from the bowl and place on a floured surface
  5. Roll out to the thickness of your cutter and cut your scones
  6. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  7. Whilst the scones are cooling, melt an aditional 50g of white chocolate either in a microwave or a bowl over a pan of hot water. Use a piping bag or spoon to decorate the scones with the melted chocolate.