Raspberry + White Chocolate Cream Scones
This is a simple, introductory recipe for cream scones. A tip is to keep the scones as cold as possible before adding them into a hot, fully preheated oven for
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 flourist.com.
Cooking tools:
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Freezer
- Cutting board
- Chef's knife
- Bench scraper
- Pastry brush
- Refrigerator
Ingredients
- 1 ¾ cup (270g) Flourist Sifted Spelt Flour
- ⅓ cup (70g) sugar, plus extra for sprinkling
- 4 tsp baking powder
- ½ tsp salt
- 1 ½ cup (160g) frozen raspberries (or frozen blueberries)
- ½ cup (75g) white chocolate bar, chopped
- ¾ cup (180ml) heavy cream, plus extra for brushing
- 1 tsp vanilla
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