Raspberry and chocolate buttermilk scones

Holidays for me are all about long lazy days at home with my family and a good portion of that time being experimental in the kitchen.   So today I felt like making my own butter.  “Why bother” I hear you ask?   Well I had loads of cream left over from Christmas and I kind of like doing stuff from scratch.  So I made some fabulous butter-soft which is spreadable from the fridge,  all lovely and pure, but the by-product of my butter is a bunch of butter milk!   Butter milk screams of butter milk scones, and to make them super special I added some lovely raspberries and gorgeous Christmas left over dark chocolate.

raspberry and choc scones8


Raspberry and chocolate chunk buttermilk scones
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 450g self-raising flour, plus extra for dusting
  2. ¼ tsp salt
  3. 100g cold butter, diced
  4. 85g golden caster sugar
  5. 285ml buttermilk
  6. 1 cup mashed raspberries
  7. 1 cup choc chips - milk, dark or white
  1. Heat oven to 200C. Line a baking sheet with parchment.
  2. Put the flour, salt, sugar and butter into a food processor and rub in the butter with your fingers until it resembles fine breadcrumbs.
  3. Add the butter milk and use a knife to quickly mix together to form a dough – don’t over-mix it.
  4. Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 1cm thick
  5. Spread with berries and sprinkle with chocolate. Roll up from the long end and using a serated knife, cut into about 12 slices. Place on baking tray next to each other and bake for 10-15 mins until golden and well risen. Glaze with a little jam whilst hot.
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