Recipe courtesy of Asian Food Network
These scones are made to be served with homemade jam, but you can still enjoy them with your favourite preserve. They can even double as shortcake biscuits to serve with fresh berries and whipped cream.
Ingredients
Makes 12 scones
- 250g all-purpose flour
- 15g sugar
- 10g baking powder
- 2.5g salt
- 0.5 tsp finely ground black pepper
- 90g unsalted butter, cut into pieces and chilled
- 120g white chocolate, chopped
- 1 egg
- 90ml cold milk, plus extra for brushing
- 5ml vanilla extract.
Directions
1. Make the dough
- In a mixing bowl, stir together the flour, sugar, baking powder, salt and pepper until well combined.
- Add in the butter and mix using a pastry cutter or your fingertips until the mixture is a rough crumbly texture but pieces of butter are still visible.
- Stir in the chopped white chocolate.
- In a separate bowl whisk the egg before whisking in the milk and vanilla.
- Add the milk mixture to the flour and stir until the dough just begins to come together, and then turn it out onto a work surface (sprinkle with a generous amount of floor to prevent the dough from sticking on to the surface).
2. Knead the dough
- Using your hands, flatten and fold the dough two or three times until the dough is an even texture.
- Form the dough into two discs about 2.5 cm (1-inch) high. Cut each disc into six wedges.
3. Bake
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Place the scones an inch apart on the prepared baking tray and brush the tops with milk.
- Bake the scones for about 15 minutes until they have browned evenly.
4. Plate and serve
- The scones are best served the day they are baked, but can be reheated the second day for five minutes in a 150C oven to refresh them.
Asian Food Network
