Raspberry, hazelnut and chocolate scones are a lovely example of English culinary culture in South Africa, and are a celebration of our rainbow nation’s diversity.
Perfect for breakfast or a teatime treat, you can’t go wrong with golden crumbs, fresh raspberries, and chocolate.
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Raspberry, hazelnut and chocolate scones
- 500g cake flour, sifted + extra, to dust
- 80g castor sugar
- 30ml (2 tbsp) baking powder
- pinch salt
- 120g butter, cubed
- 2 eggs
- 350ml buttermilk
- 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.
Cook's tip: If you have a nut allergy, simply omit the hazelnuts from this recipe.