Raspberry and white chocolate Scones

Raspberry and white chocolate Scones


  • 450g Self Raising Flour
  • 250ml white lemonade
  • 600ml Connacht Gold Cream
  • 150g Raspberries, frozen or Fresh
  • 150g Melted white chocolate



Step 1

Preheat oven to 220C. Line a baking tray with baking paper.


Step 2

Place the flour in a large bowl and make a well in the centre. Pour in the lemonade and 250ml of the Connacht gold cream. Add the raspberries and white chocolate.  Stir until a soft, sticky dough forms.


Step 3

Turn onto a lightly floured surface and lightly knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 5cm pastry cutter to cut scones from the dough, re-rolling dough if necessary. Place the scones, side-by-side, on the lined tray. Lightly brush the tops with a little of the remaining cream. Bake for 12-15 mins or until lightly golden and scones sound hollow when tapped on the



Step 4

Meanwhile, whisk the remaining cream in a bowl until soft peaks form.


Step 5

Serve scones warm or at room temperature with Connacht Gold whipped cream.

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