Mary Berry Raspberry And White Chocolate Scones​ Recipe

This easy Mary Berry Raspberry and White Chocolate Scones recipe is made with self-raising flour, creamy butter, sweet white chocolate chunks, and tangy raspberries. The result is a wonderfully light and fluffy scone, perfectly balancing the sweetness of the chocolate with the bright tartness of the fruit. Ideal for a special afternoon tea, a summer picnic, or a delightful weekend treat, this recipe makes about 12 delicious scones.

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Mary Berry Raspberry and White Chocolate Scones Ingredients

• 4 cups (500g) self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 cup (100g) caster sugar (superfine sugar)
• 1 stick (110g) unsalted butter, chilled and cubed
• 1 cup (175g) white chocolate, chopped into chunks
• 1 cup (125g) fresh raspberries
• 2 large eggs
• 4-6 tablespoons milk

How To Make Mary Berry Raspberry and White Chocolate Scones

1. Prepare the oven and baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, sift the self-raising flour and baking powder together. Stir in the caster sugar.
3. Rub in the butter: Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs.
4. Add chocolate and raspberries: Gently stir the white chocolate chunks into the mixture. Add the fresh raspberries and toss them very carefully to distribute them without breaking them up too much.
5. Form the dough: In a separate small bowl, whisk the eggs with 4 tablespoons of milk. Make a well in the center of your dry ingredients and pour in most of the egg mixture, reserving a little for glazing. Use a cutlery knife to gently bring the dough together. Add more milk, a tablespoon at a time, if the dough feels too dry.
6. Shape and cut the scones: Turn the soft dough out onto a lightly floured surface. Knead it very briefly and gently, then pat it out to a thickness of about 1 inch (2.5cm). Use a 2.5-inch fluted pastry cutter to cut out the scones.
7. Bake the scones: Place the scones on the prepared baking sheet. Brush the tops with the reserved egg and milk mixture. Bake for 12-15 minutes, or until they have risen and are a beautiful golden brown.
8. Cool and serve: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Keep Ingredients Cold: For the lightest, flakiest scones, ensure your butter, eggs, and milk are cold. Cold fat creates steam as it melts in the hot oven, which helps the scones rise beautifully.
• Be Gentle with the Raspberries: Fresh raspberries are delicate. Fold them into the dough at the very end and handle the dough as little as possible to prevent them from breaking apart and staining the dough pink.
• Don’t Overwork the Dough: Knead the dough only until it just comes together. Over-kneading will develop the gluten and result in tough, dense scones instead of light and tender ones.
• Press, Don’t Twist the Cutter: When cutting out your scones, press the cutter straight down firmly and pull it straight up. Twisting the cutter can seal the edges, which prevents the scones from rising to their full height.

What To Serve Raspberry and White Chocolate Scones

These scones are absolutely delicious served just as they are, perhaps with a cup of tea or coffee. For a truly classic British experience, serve them warm with a generous amount of clotted cream and a quality strawberry or raspberry jam. The combination of the warm scone, melting cream, and sweet jam is simply divine.

How To Store Raspberry and White Chocolate Scones Leftovers

Room Temperature: These scones are best enjoyed on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. You can refresh them by warming them in the oven for a few minutes before serving. Freeze: To freeze the scones, allow them to cool completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or reheat gently from frozen in a warm oven.

Mary Berry Raspberry and White Chocolate Scones Nutrition Facts

Serving Size: 1 scone

• Calories:350 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 6g

Frequently Asked Questions

• Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Do not thaw them before adding them to the dough, as they will become very mushy. Gently fold them in straight from the freezer. You may need to add an extra minute or two to the baking time.
• What if I don’t have caster sugar? Caster sugar is just a finer version of granulated sugar. You can use regular granulated sugar in the same quantity. You can also make your own caster sugar by pulsing granulated sugar in a food processor or blender for a few seconds.
• Why didn’t my scones rise very much? There are a few common reasons for flat scones. The most likely culprits are overworking the dough, twisting the pastry cutter when cutting, or using baking powder that is past its expiration date.
• Can I use a different type of chocolate? Of course. While white chocolate pairs beautifully with raspberries, you could easily substitute it with milk chocolate or semi-sweet chocolate chunks for a different flavor combination.

Try More Recipes:

• Mary Berry Cherry Scones​ Recipe
• Mary Berry​ Rhubarb And Ginger Scones Recipe
• Mary Berry​ Banana Scones