Oh my goodness....
YOU are definitely going to want to BAKE these...
A special 'Mia Bella' scone with raspberries and white chocolate!
The scone mixture has NO BUTTER in it...
instead of butter you use eggs!
This dough is very soft, and you will need LOTS of flour on the bench to stop it sticking.
I used frozen raspberries, but you can use fresh if in season.Using your hands shape the dough into a long rectangle, and place the raspberries on top.
Use a spatula to carefully flip each side over...
just as if you are making a pin-wheel scone.
Cut into slices and place cut side up on a baking paper lined tray.
Bake 15 to 20 minutes in a hot oven....
Cool for ten minutes...
Then drizzle with the melted white chocolate.
Now I say drizzle,
because if you are going for that gourmet pastry Chef kinda look that is what one must do.
But if you are rather fond of white chocolate as I am you do have permission to change the drizzle word to lashings.
Lashings of white chocolate just somehow is much more appealing!
Click here for the printable recipe: