Raspberry, hazelnut and chocolate scones – Food & Home Magazine

Name: Raspberry, hazelnut and chocolate scones – Food & Home Magazine
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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These raspberry, hazelnut and chocolate scones are perfect for breakfast or a teatime treat, and are inspired by English culture in South Africa.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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