White chocolate scones
194
- Prep Time15 mins
- Total Time27 mins
- Makes12 Scones
Ingredients
90 g white chocolate, or 1/2 cup toasted coconut
2 cups all-purpose flour
2 tbsp granulated sugar, plus extra for dusting
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup buttermilk, or milk
2 tbsp milk
Instructions
Preheat oven to 425 F (220 C). Lightly coat a rimmed baking sheet with oil or line with parchment paper. Coarsely chop chocolate. In a large bowl, stir flour with sugar, baking powder and salt to evenly mix.
Using your fingers, a fork or pastry blender, work in butter until crumbly. Pour in buttermilk. Using a wooden spoon, stir until almost mixed. Add chocolate and knead in, just until mixed.
Turn onto a floured counter. Divide dough in half. Gently pat each half into a circle about 1 inch thick. Cut each circle into 6 triangle-shaped scones, for 12 in total.
Place scones on baking sheet at least 1 inch apart. Lightly brush with milk. Sprinkle with a little sugar if you wish. Bake in centre of preheated oven until lightly golden, 12 to 15 minutes.
Nutrition (per serving)
Calories 204, Protein 4g, Carbohydrates 24g, Fat 11g, Fibre 1g, Sodium 198mg.
Top these delicious oven-baked scones with yogurt creme fraiche for a delectably creamy treat.
Yogurt Creme Fraiche
Try this recipe in place of the usual clotted-cream scone spread. Line a sieve with a dampened cheesecloth or clean thin cloth. Place the sieve over a bowl and spread 2 cups Balkan-style plain yogurt (5.9% MF) over the cloth. Lightly cover and leave at room temperature for at least 2 hours, or cover with plastic wrap and refrigerate overnight. The longer the yogurt drains, the thicker it will be. Discard the liquid in the bowl. Makes 2 cups.