Air-Fryer Raspberry & White Chocolate Scones
Small scones folded with fresh raspberries and chunks of white chocolate — the berries bleed pink streaks through the dough, the white chocolate goes molten in the middle. Air-fried at 200°C for twelve minutes, dusted with powdered sugar.
The raspberry-and-white-chocolate combination is the bakery flavour that took over coffee shops across Australia and the UK in the 1990s and never quite left. Sharp berry against creamy white chocolate — the two flavours balance each other.
These scones use the classic butter-rubbed-into-flour method (not the lemonade shortcut from the other scones recipe — both are valid, this gives a slightly firmer texture). Fold the berries and chocolate in last, very gently. The berries will burst and bleed pink streaks into the dough; that's the visual hook.
The photo shows them piled on a white plate dusted with powdered sugar: small golden scones with visible deep-pink streaks where the raspberries broke down, white chocolate showing through cracks, sugar dusting catching the light. The kind of bakery item that photographs better than the average chain coffee shop's display.
Method
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01
Rub in the butter
In a large bowl, whisk flour, baking powder, salt, and cardamom.
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02
Add the wet
Whisk buttermilk with the egg and vanilla. Pour into the dry, stir
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03
Fold in the berries and chocolate
Gently fold in raspberries and white chocolate — don't overmix.
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04
Shape
Tip onto a lightly floured surface. Pat into a rectangle about ¾-inch
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05
Air fry
Heat the air fryer to 400°F (200°C). Brush tops with milk. Cook on
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06
Dust
Move to a wire rack. Dust with powdered sugar while still warm.
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07
Serve
Eat warm with cream and extra fresh raspberries, or just as they are.