Joe’s Raspberry and White Chocolate Scones

Joe’s Raspberry and White Chocolate Scones



250g plain flour

10g baking powder

50g Connacht Gold creamery butter

25g caster sugar

120 ml Connacht Gold milk

1 egg

1 tsp vanilla extract

70 g white chocolate drops

70 g raspberries



  1. Pre-heat your oven to Fan 200C/ Non-Fan 220C/ Gas mark 6
  2. Sieve together the flour and baking powder into a bowl, mix in the salt
  3. Rub the butter into the flour until it resembles a crumb texture
  4. In a separate jug, mix together the egg, Connacht Gold milk and vanilla
  5. Add NEARLY all the wet mixture to the dry mixture (keeping approx. 20ml to egg wash your scones)
  6. Add the raspberries and chocolate. Mix into a dough, cover and place in fridge for 30 minutes
  7. Turn out onto a floured surface. Roll out to approx. 5cm width
  8. Cut out with scone cutter and place onto a parchment lined baking sheet
  9. Brush the top of the scones with the remaining egg mixture
  10. Bake for 15 to 18 minutes
  11. Remove from the oven. Cool slightly and dust with icing sugar


  1. Mix liquids and vanilla together, this will distribute more evenly with dry ingredients
  2. Raspberry will cause the mix to be wetter than normal so good to refrigerate the dough before rolling to help it firm up

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