White Chocolate & Blueberry Scones
These scrumptious scones are a real treat. Packed with blueberries, white chocolate chips and with a tangy lemon icing.
Not as glamorous perhaps as perfectly iced and decorated cupcakes, they make up in taste what they may lack in looks. They are so easy to make and are the perfect treat for a relaxed afternoon tea with family and friends. Best eaten on the day they’re made (or frozen while fresh for later). They go exceptionally well with cream and jam or lashings of butter. This recipe makes 12 large scones.
3 and 1/4 cups of self raising flour 2 eggs
1 cup buttermilk (or regular milk) 1/4 cup sugar
1 teaspoon baking powder 1/4 teaspoon salt
125 grams cold butter 1/2 cup white chocolate chips
2/3 cup blueberries (fresh or frozen)
Preheat oven to 200 celsius (400 fahrenheit). Beat eggs with a whisk and stir in buttermilk, set aside.
Place flour, sugar, baking powder and salt in a bowl and mix. Cut cold butter into small cubes and rub through the flour until it resembles bread crumbs. Add milk and eggs and mix to a soft dough, gently fold through blueberries and white chocolate chips.
Turn mixture onto floured bench top, knead quickly 4 or 5 times at the most. Divide dough into two and press or roll out in a circle about 4-5 cms high. Cut into wedges and place on a baking tray lined with baking paper. Bake for around 20 minutes until cooked through and golden brown.
Allow to cool and drizzle with lemon icing.
1/3 cup icing sugar
1/2 teaspoon finely ground lemon rind
teaspoon of lemon juice
Mix the icing sugar, rind and lemon juice and add drops of the milk until the icing is the right consistency to drizzle over the scones.