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RECIPES
WHITE CHOCOLATE AND
BERRY SCONES
Makes approx 10 - 12
INGREDIENTS
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
METHOD
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.
SWEET CORN FRITTERS
Serves 6
INGREDIENTS
2 x 60g eggs
1 x 440g can creamed corn
1¾ cups (265g) plain flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
Freshly ground black pepper
METHOD
1. Assemble mixer using scraper beater.
2. Using Light Mixing setting, beat eggs,
and creamed corn until just combined.
3. Sift flour, baking powder together
and salt.
4. Using Folding/Kneading setting, slowly
add sifted ingredients to egg mixture,
mix until combined, about 1 minute.
5. Heat 1 tablespoon oil in a non-stick
fry pan over medium heat. Place
tablespoonful of corn mixture into hot
pan, pressing down to flatten. Cook for
2 minutes or until golden brown, turn
over and cook other side for a further 1-2
minutes or until cooked through.
6. Remove from pan and drain on
absorbent paper towel. Repeat with
remaining mixture adding remaining oil
when required.
7. Serve fritters with scrambled eggs,
smoked trout, sliced avocado and
sprinkled with sea salt.