White chocolate and raspberry scones

These are so wickedly yummy. To be honest, you could use blueberries or whatever berry you wanted (cut strawberries finely if you are going to use them) but there is just something lovely about the combination of raspberry and white chocolate that makes for a good pairing. You will get 10-12 depending on the size of your glass or scone cutter, but bear in mind if you reroll the mixture, it will end up like raspberry swirl!

2 cups gluten free flour

1 tsp xanthan gum

Pinch of salt

1 & 1/2 tablespoons caster sugar

80g butter, chopped finely

100g white chocolate (chopped or you can use buttons)

1/2 tsp vanilla

3/4 cup cream (my mother always swore by cream that was still fresh, but approaching its use by date as she thought it would make the mixture rise more. Whether true or not, it’s a good way to use the cream that isn’t the freshest)

3/4 cup fresh or frozen raspberries

Lots of butter for when the scones are cooked and still hot!

Preheat oven to 210 celcius (200 if fan forced).

Put the flour, gum, salt and sugar into a large bowl. Drop in the butter and rub in with your fingers until the mixture resembles fine breadcrumbs and you can’t find any more chunks of butter. Add chocolate and mix gently until just combined/. Make a well, pour in the vanilla and cream and mix with a spatula or rounded knife (like a butter knife) until the mixture forms a dough.

Turn out onto a floured board and knead just until all the crumbs are absorbed into the dough. Cut into two halves. Roll one half out into a rectangle about a centimetre thick. Cover with berries. Roll the other half out into the same size, cover the first and pinch the edges together. Taking either a glass or a scone cutter, cut scones and place on a greased tray. You can reroll the leftover dough, but only once as now you will have a raspberry, doughy goo to work with.

Bake for 15 – 20 minutes, checking towards the end. If you want them to brown (I didn’t), brush the tops with a little milk before baking.

I prefer these hot and buttered, but you can let them go cold, split them and serve them with jam and cream if you like.