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Breads & Baked Goods, Breakfast, Desserts

Raspberry & White Chocolate Scones with Raspberry Compote

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 20 mins
  • Total 45 mins
  • Medium
  • Serves 6

The recipe makes more raspberry compote than is required. It will keep in the fridge for about 5 days and is great with yogurt, pancakes, ice cream and much more! Any leftover scones will keep in the fridge for 2-3 days and can be wrapped in foil and warmed in the oven. They also freeze well.

Tip: Don’t attempt to make the scones with fresh raspberries. You will have a very wet unworkable mix!

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains milk

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, milk

Cooking mode

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For the scones

  • 175g plain flour
  • 35g caster sugar
  • 1/3 tsp freshly ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp fine sea salt
  • 75g cold butter
  • Zest of 1 small orange
  • 1 egg
  • 75ml sour cream
  • 125g frozen raspberries with the large ones broken up (keep frozen)
  • 50g white chocolate, chopped
  • 1 tsp milk
  • 1 tsp demerara sugar

For the raspberry compote

  • 175g frozen raspberries
  • Juice of 1 small orange
  • 1 tsp cornflour
  • 50g caster sugar
  • 60ml water

To serve

  • Whipped cream, clotted cream or crème fraiche

Utensils

  • Step 1

    Start by making the raspberry compote. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Place the raspberries, water and caster sugar in the pot and cook, stirring occasionally for about 5 minutes, squashing the raspberries to break them up and soften.

  • Step 2

    Reduce the heat to MD:LO. Mix the orange juice and cornflour together and add to the pot. Stir continuously until it comes to the boil and thickens. Place the raspberry compote into a bowl to cool.

  • Step 3

    Wash the pot and return to the unit. Line the bottom of the Cook & Crisp Basket with a circle of baking parchment.

  • Step 4

    For the scones, place the flour, caster sugar, cardamom, baking powder, bicarbonate of soda, salt and orange zest in a bowl. Chop the butter roughly and add to the bowl. Rub the butter into the mixture until it resembles breadcrumbs. Using a pastry blender, or a knife or your hands, crumble the butter in until you get mostly petit pois-size pieces of butter.

  • Step 5

    Whisk the egg and sour cream together, add to the mix and lightly bring together. Add the frozen raspberries and white chocolate and mix through evenly then pat out into a 16cm circle on a lightly floured surface. Dig any protruding raspberries into the dough or they will burn as they cook.

  • Step 6

    Cut into 6 even wedges and place in the Cook & Crisp Basket, spaced apart. Brush the surface with the milk and then sprinkle with the demerara sugar.

  • Step 7

    Place the Cook & Crisp Basket into the pot and close the crisping lid. Select BAKE/ROAST, set temperature to 180°C and set time to 25 minutes. Select START/STOP to begin.

  • Step 8

    After 20 minutes, lift the lid to check whether the scones are done. They will be nicely browned and won’t have raw mixture at the edges. If they have joined, lightly prise apart with a sharp pointy knife.

  • Step 9

    When cooked, carefully remove the Cook & Crisp Basket from the pot and set aside to cool for about 10 minutes before you gently separate the scones with a small serrated knife and lift them onto a cooling rack.

  • Step 10

    Enjoy warm with the raspberry compote and your cream of choice!

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