Raspberry and White Chocolate Scone Loaf

Raspberry and White Chocolate Scone Loaf Recipe
Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins
  • 300 grams plain flour
  • 20 grams baking powder
  • 100 grams unsalted butter, diced and chilled
  • 20 grams white sugar, plus more for dusting
  • 1 large egg
  • 125 milliliters milk
  • 125 grams raspberries
  • 100 grams white chocolate chips
  1. Remove the kneading paddles from the bread pan.
  2. Sift the flour and baking powder into a mixing bowl.
  3. Rub in the butter until the mixture resembles coarse breadcrumbs, then whisk in the sugar.
  4. Fold in the milk, followed by the raspberries and white chocolate.
  5. Add the dough to the bread pan and press into a flat layer.
  6. Press the 'Menu' button and select the '11' (BAKE) function. Press the 'Crust Shade' button and select the MEDIUM crust shade colour. Press 'START/STOP' to begin the cycle.
  7. Once the cycle is complete, press 'START/STOP' and let the loaf cool on baking rack for 10 minutes before cutting.