Raspberry & White Chocolate Scones
Recipe by Adrian Martin
INGREDIENTS
450g self-raising flour
85g caster sugar pinch salt
1/2 tsp baking powder
240ml buttermilk
120g butter
Egg wash - 1 egg whisked
50g white chocolate chips
100g fresh raspberries
For the topping
Melted chocolate of choice
Caster Sugar
Jam
Whipped cream
METHOD
Preheat your oven to 200C fan.
Line a baking tray with parchment paper.
Into a large bowl, add the flour, salt, caster sugar, baking powder.
With the butter heat a small sauce pan to a very high heat and add small amounts of the butter at a time until it goes nutty brown in colour.
This is called buerre noisette (brown butter).
Mix this into the dry ingredients to form a sandy texture.
To this, add the chocolate chips and raspberries and mix.
Make a well in the centre and add the buttermilk.
Mix to form a dough.
Turn out onto a floured surface and shape into a circle.
Cut into almost like slices of pizza. Place onto the tray.
Egg wash and place in the preheated oven and bake for 25 minutes.
Allow to cool slightly and drizzle with chocolate.
Serve it with jam and cream.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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