Raspberry White Chocolate Scones
Soft air fryer scones filled with frozen raspberries and chunks of white chocolate. Lightly golden on the outside and tender inside, they combine sweet chocolate with fresh raspberry flavour.
Ingredients
- 3 tablespoons caster sugar
- 2 tablespoons baking powder
- 2½ cups plain flour plus extra for dusting
- 100 g raspberries frozen
- Salt to season
- 95 g unsalted butter cold and cubed
- 100 g white chocolate cut into chunks
- ¾ cup whole milk plus extra if needed and for brushing
Instructions
- Place the flour, baking powder, caster sugar and salt in a bowl and mix well.
- Using your fingertips, rub the cold butter into the dry ingredients until the mixture resembles breadcrumbs, or pulse the ingredients in a food processor.
- Fold three-quarters of the white chocolate through the mixture.
- Gradually stir the milk into the flour mixture, then use your hands to bring the dough together to form a soft dough.
- Add an extra 2 to 3 teaspoons milk if needed.
- Gently fold the frozen raspberries through the dough, working quickly so they do not fully defrost.
- Preheat the air fryer to 180°C.
- Line the air fryer basket with baking paper trimmed to fit.
- Turn the dough onto a lightly floured surface and pat into a 2 cm thick round.
- Cut the dough into 8 to 10 triangles.
- Arrange the scones slightly apart in the air fryer basket and cook in batches if necessary.
- Air fry for 16 to 18 minutes, until golden.
- Melt the remaining white chocolate in a bowl over simmering water or in 30-second bursts in the microwave on MEDIUM (50%) power.
- Drizzle the melted white chocolate over the scones.
Notes & Wine Advice
Serving Suggestions
Serve the scones slightly warm once the white chocolate drizzle has started to set. They are particularly suitable for High Tea or as a sweet afternoon treat with tea or coffee.Recipe Notes
Keep the butter cold and use the raspberries straight from the freezer. Work quickly once the berries are added so they remain intact and do not release too much juice into the dough.Cooking Advice
Do not overwork the dough. Mix only until it comes together, then gently pat it into shape. Cook the scones in batches if necessary so there is enough room for the hot air to circulate.Storage Advice
Store completely cooled scones in an airtight container for up to 2 days. They can be briefly warmed in the Airfryer before serving.Wine Advice
The combination of raspberry and white chocolate works well with a fruity, gently sweet wine. Choose a suitable bottle from René's Wijnbeleving.Nutrition values
Serving: 185 gr | Calories: 570 kcal | koolhydraten: 75 g | Eiwitten: 10 g | Vet: 26 g | Verzadigd vet: 16 g | Natrium: 720 mg | Suiker: 25 g