This morning I got up early to go running with oldest child. We managed 2/3 of a mile around the park.

As I was running, with all the grace of a balletic hippo, I thought “why?”

Why do people do this to themselves?

It’s not fun.

But then, as I lay on the Tarmac, gasping for air like a cod on the quayside, I realised why.

It feels so darned good when you stop.

Raspberry and White Chocolate Scones

These came about as a result of a chat I had with Averil (Hi Averil) on Thursday.

Mention was made of a bakers oop north who make amazing raspberry and white chocolate scones.

I just couldn’t get those scones out of my head (Na Na Na, naa Na naa naa Na, Na Na Na,naa naa Na naa naa)

And so, here’s the first attempt at making a southern softy version

You will need

225g self raising flour
Pinch salt
50g butter
25g sugar
75g raspberries
75g white chocolate
1 egg, beaten mixed with milk to make 150ml liquid

Heat the oven to 220C/Gas 7
Grease a baking tray
Mix flour and salt.
Rub in butter until it is like fine breadcrumbs.
Stir in sugar and fruit. Chop the chocolate and add. Stir well but try not to mush the raspberries.

Add the egg/milk mixture and mix together to form a stiff dough.


Place on a floured board. Flatten slightly. You can try cutting out shapes with a cutter but this is quite a wet mixture so I found just hacking with a knife was more effective.

Place on the baking tray

Brush the tops of the scones with the dregs of the egg/milk mixture.

Bake for about 12 minutes.


Now I know they look a bit, um, rustic, but they taste good. The sharpness of the raspberries contrasts really well with the sweet white chocolate.

And at least they don’t look like cow pats 🙂



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