Makes 10
As I've said before, I love scones. In these ones, the combination of sweet white chocolate and tart, juicy berries is delicious and buttermilk keeps them light and fluffy. Scones are best eaten on the day they are made, and that is never a problem when they taste this good!
What's in it?
100g white chocolate buttons
300g self-raising flour
20g caster sugar
60g butter, chilled and cubed
pinch of freshly ground sea salt
200g reduced fat buttermilk
100g frozen or fresh berries
1tbs extra buttermilk, for brushing
How do I make it?
1. Pre-heat oven to 200°C (fan forced) or 220°C (electric). Spray tray with oil and set aside.
2. Place chocolate in mixing bowl and chop for 5sec / speed 5. Set aside.
3. Place flour, sugar, butter and salt in mixing bowl and mix for 5sec / speed 8. Mixture should resemble breadcrumbs.
4. Add buttermilk and combine 10sec / speed 5, then knead on interval speed for 20sec with lid locked.
5. Add berries and reserved chocolate and knead a further 5sec on interval speed with lid locked, until well combined.
6. Turn out dough onto a floured board or bread mat, knead together briefly with hands to form a round ball and then flatten with hands until about 3cm thick.
7. Cut scones out with a 5cm cutter until all dough has been used. Place onto prepared tray, so that each scone is about 1 inch apart and brush with the extra butter milk. Bake for 25-30 minutes or until scones are golden.
8. Allow to cool slightly on tray before turning out onto a wire rack. Serve fresh the day of baking.
6 ProPoints per serve.
Notes:
I used blueberries in my scones, but any frozen or fresh berries would work a treat. Raspberries would be particularly nice!
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