Raspberry & white chocolate scones

• plain flour↗400g g

  plus extra for dusting

• salt↗¼ tsp tsp
• baking powder↗2 tsp tsp
• caster sugar↗3 tbsp tbsp
• butter↗95g cold g

  cold, cubed

• white chocolate chunks↗100g g
• whole milk↗185ml ml
• raspberries↗100g frozen g

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.

2. 2

   Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don’t completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they’re about 5cm apart but still in a circle.

3. 3

   Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.