Raspberry & White Chocolate Scone Hearts
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Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
scones shaped like hearts and made with white chocolate and raspberry
Ingredients
  • 450g self raising flour
  • pinch of salt
  • 100g cold unsalted butter (cut into cubes)
  • 50g caster sugar + extra for decoration
  • 2 eggs, beaten
  • 150g raspberries
  • 100g white chocolate chips (I cut blocks of chocolate into chips)
  • 100g yogurt - I used Yeo Valley's 0% fat Vanilla
  • 200ml milk
  • icing sugar and extra flour for dusting
Instructions
  1. pre heat the oven to 220oC / 200oC (fan)
  2. grease 2 baking trays
  3. Sift the flour into a bowl, add the salt and the butter and then rub all the ingredients together to make fine breadcrumbs
  4. Add the sugar, raspberries and white chocolate
  5. In a heat proof bowl, add the yogurt and milk and mix and then heat in the microwave for about 30 seconds to make the liquid luke warm
  6. Add the beaten egg and stir
  7. Make a well in the centre of the scone mix and add all but 2 tbsp of the warm milky mixture and using a knife mix very lightly until the scone batter comes together in a sticky dough (be careful not to over mix)
  8. Add some icing sugar and flour to a clean work surface, and turn the dough out and knead fast and lightly and then gently pull the dough out until it is about 3cm thick
  9. Using a cutter - I used a heart shaped one but a normal scone cutter will be fine for non heart shaped scones - cut out as many as your are able and place each one on to your baking trays leaving a space in between each one . You may need to gently re-knead the dough to make more scones
  10. Brush the top of each scone with the milky yogurt egg wash
  11. Place in the oven and bake for about 13-16 minutes until golden brown and well risen and cooked all the way through
  12. Allow to cool on a wire rack
  13. Eat warm or cold and serve with your choice of condiment - butter, jam, lemon curd or clotted cream or just as they are
  14. These are best eaten on the day they are made, but can be reheated the next day to freshen them up or pop them into the microwave for about 30 secs
  15. Alternately, freeze on the day they are made and defrost and then re-heat before serving to make them taste freshly made.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/02/raspberry-white-chocolate-scone-hearts.html