Raspberry & White Chocolate Scones

INGREDIENTS

• 500g Dunnes Stores Baking at Home Self-raising Flour, plus extra for dusting
• 1 tsp Dunnes Stores Baking at Home Baking Powder
• 120g Dunnes Stores Butter, chilled
• 100g caster sugar, plus extra for sprinkling
• 1 large free range egg
• 250ml milk, plus extra for brushing
• 1 tsp vanilla bean paste
• 150g frozen raspberries, slightly thawed
• 100g white chocolate, chopped

To serve:

• Freshly whipped cream
• Fresh raspberries

METHOD

1. Preheat the oven to 220°C/425°F/Gas Mark 7 and dust a large baking sheet with flour. Combine the flour and baking powder in a large mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar and mix through, then stir in the chopped white chocolate.
2. In a measuring jug, whisk together the milk and egg until combined. Pour into the crumb mixture and mix with a table knife until a rough dough forms. Use your hands to bring the dough together, incorporating any mixture stuck to the sides of the bowl.
3. Dust a clean work surface with flour, turn out the dough and press into a round. Roll out to a thickness of 2.5cm (1in). Scatter the raspberries over the dough and gently fold it over itself to incorporate them without squashing.
4. Using a 5cm (2in) circular cutter, cut out the scones and place onto the prepared baking sheet. Gather the trimmings, re-roll and repeat until all the dough is used.
5. Brush each scone with a little egg wash and sprinkle with sugar. Bake on the middle shelf for 14–18 minutes until risen and golden brown. Transfer to a wire rack to cool.
6. Serve with freshly whipped cream and fresh raspberries.