Nichols Garden Cafe, Cromwell’s raspberry and white chocolate scones

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Photo: supplied
Photo: supplied

Nichols Garden Cafe, Cromwell’s raspberry and white chocolate scones

Makes 8

Wet ingredients

350ml lemonade

350ml cream

zest and juice of 2 lemons

1 tsp of vanilla extract

Dry ingredients

1kg of flour

6 tsp baking powder

½ cup sugar

pinch salt

1½ cups raspberries

¾ cups white chocolate


2 Tbsp hot water

2 Tbsp sugar


Heat oven to 180degC.

Sift all dry ingredients, except raspberries and chocolate, into a bowl.

Mix all wet ingredients together.

Pour the wet ingredients, raspberries and white chocolate over the dry ingredients.

Mix by hand until combined and then tip on to floured bench. Knead until it forms a smooth dough.

Portion into 8 round pieces and spray the tops with oil.

Bake for about 30 minutes or until golden and cooked through.

For the glaze

Mix the hot water and sugar together and brush the scones with the mixture so they shine.

Recipe provided by Nichols Garden Cafe, Cromwell. Recipe requested by Maureen Collins.

If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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