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WHITE CHOCOLATE AND
BERRY SCONES
Makes approx 10 - 12
2 cups/300g Plain flour
1 tablespoon baking powder
2 tablespoons caster sugar
90g chilled butter, cut into very small cubes
½ cup white choc bits
¾ cup milk
1 cup fresh blueberries
1 tablespoon extra milk for glazing
1. Pre-heat oven to 210ºC.
2. Assemble mixer using scraper beater.
3. Using Kneading/ Folding setting, mix
flour, baking powder and caster sugar
together until well combined, about 30
to 40 seconds.
4. Add cubed butter, mix until mixture
forms breadcrumb like texture,about 40
to 50 seconds.
5. Add choc bits and milk, mix until just
combined, about 20 seconds. Do
not overmix.
6. Remove bowl from base and gently
knead through berries.
7. Press dough out on a well floured
board. Cut into 4cm rounds and place
together on a baking sheet that has
been lined with baking paper. Brush the
top of scones lightly with extra milk.
8. Bake for 20 to 25 minutes or until
golden brown and well risen. Remove
from oven and cover with a clean
tea towel.
9. Serve scones warm with freshly
whipped cream or ricotta.
BISCUITS AND SLICES continued
BEM800_IB_Issue_0110.indd 42 10/12/09 10:00 AM