A decadent, flavour filled recipe for Raspberry, Hazelnut and Chocolate Scones
500g cake flour, sifted + extra, to dust
80g castor sugar
30ml (2 tbsp) baking powder
120g butter, cubed
100g hazelnuts, roughly chopped
120g fresh raspberries
80g dark chocolate, chopped
50g white chocolate, chopped
1 beaten egg, to brush
50g melted white chocolate, to garnish
handful fresh raspberries, to garnish
150ml freshly whipped cream, to serve
Preheat the oven to 180°C. Sift the flour, sugar, baking powder and salt into a large bowl then rub in the butter, using your fingers, until the mixture resembles fine crumbs. In a separate bowl, whisk the eggs and buttermilk together and add to the flour mixture. Do not overmix.
Dust a work surface with flour. Cut the scone mixture in half and spread the two halves over the surface. Roll into two 20cm rounds. Top the one half with hazelnuts, raspberries, dark chocolate and white chocolate, leaving a small border. Brush the edges with egg, place one round on top of the other and seal by pressing down the edges. Score diamond shapes with a pizza cutter or sharp knife on the top layer and brush with egg. Place on a baking tray and bake until golden brown, about 15 minutes. Remove from the oven and place on a cooling rack.
Use a cookie cutter or sharp knife to cut triangles, drizzle the scones with melted white chocolate and scatter over raspberries. Serve with whipped cream.
If you have a nut allergy, simply omit the hazelnuts from this recipe.
Recipe provided by Food and Home Entertaining – featured in their September 2014 issue.