Buttermilk Scones with Raspberry and White Chocolate

Pre-heat oven to: 220°C/425°F/Gas 7
Time in oven: 10-12 minutes
Makes: 16


1 lb/450g S.R. soda bread flour
3 oz/75g margarine
3 oz/75g caster sugar
3 oz/75g white chocolate buttons
1 large egg, beaten
½ pt/300ml buttermilk
16 raspberries, fresh or frozen


1. Sift flour into bowl and rub in margarine until mixture resembles breadcrumbs. Add sugar.
2. Break white chocolate into smaller pieces and add to mixture.
3. Add beaten egg and enough buttermilk to bring mixture together. It should be soft but not sticky.
4. Form dough into a ball and place on a lightly floured surface. Roll into a circle at least 1″ /2.5cm thick.
5. Using a 2.5″/6cm cutter, cut out scones and place on a lightly floured baking tray.
6. Make a small hollow in centre of each scone and push a raspberry into dough.
7. Brush top lightly with milk or dust with some caster sugar.
8. Bake until golden brown. Remove to wire rack to cool.
9. Serve warm with butter.
Note: If unable to purchase soda bread flour, S.R. flour can be used. These scones freeze well and should be frozen if not used within 1-2 days.

Ruth Beattie, Groomsport, E.P.C., N.Ireland