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Whether or not you are planning an elaborate menu or merely planning ahead for tomorrow White choc and craisin scones. This recipe stems from several decades of participating in in the kitchen. I discover that including a few ingredients to some recipe adds thickness into that which exactly is ordinarily bland. You may be on the lookout for lighter foods to create with your leftovers. Nice and mild White choc and craisin scones ideal for post-vacation. The substances within this recipe receive your tongue thumping, and are very waist-friendly once you will need a'bite' after an active getaway. Employing a few elements as options, this soup is loaded with a fall and hot flavor that produces it creamy. The perfect White choc and craisin scones to heat you up on cold winter months. Fantastic for applying leftover.

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How to make White choc and craisin scones

Yield = 20
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • Extra buttermilk, for brushing
  • 1/3 cup craisins
  • 50g white chocolate, finely chopped

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Step 2 Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add craisins and chocolate.
  • Step 3 Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
  • Step 4 Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 4.5cm round cutter, cut out scones. Press leftover dough together. Repeat to make 20 scones.
  • Step 5 Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 10 to 12 minutes or until golden and hollow when tapped on top. Serve.