Raspberry, hazelnut and chocolate scones – Food & Home Magazine
These raspberry, hazelnut and chocolate scones are perfect for breakfast or a teatime treat, and are inspired by English culture in South Africa.
Ingredients
- 500g cake flour, sifted + extra, to dust
- 80g castor sugar
- 30ml (2 tbsp) baking powder
- pinch salt
- 120g butter, cubed
- 2 eggs
- 350ml buttermilk
- 100g hazelnuts, roughly chopped
- 120g fresh raspberries
- 80g dark chocolate, chopped
- 50g white chocolate, chopped
- 1 beaten egg, to brush
- 50g melted white chocolate, to garnish
- handful fresh raspberries, to garnish
- 150ml freshly whipped cream, to serve
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