Saturday, 19 May 2012

White chocolate and blueberry scones

This is one of my favourite recipes to make and quite a few people have asked for the recipe recently....so here it is. They are simple to make and taste delish!!!
Start with a simple scone recipe- I use Mary Berry's Best ever Scone recipe but any plain scone recipe you have would be fine.

The secret to a good scone is not to handle the mixture too much and to make the dough on the wet, sticky side.

450g plain flour
2 rounded tsp of baking powder
75g butter
50g caster sugar
2 large eggs
about 225mls of milk
1 punnet of blueberries
1 200g block of white chocolate chopped into small chunks

Preheat the oven to 220°C.
In a bowl rub together with your finger tips the flour, baking powder and butter until they resemble fine breadcrumbs. Mix in the sugar.


 Beat the eggs together and add enough milk to make it up to 300mls (keep about 2Tbsp aside for glazing the scones)



 Gradually add the egg mixture until you have a soft, slightly sticky dough. During this time I add the punnet of blueberries and chopped white chocolate to the mixture.



Turn the wet, sticky dough onto a well floured board and flatten out to about 1-2cm. I use the palm of my hand to do this as a rolling pin doesn't work so well on the sticky mixture.




Using a 5cm fluted cutter stamp out the scones and place them on to a tray covered with baking parchment.




Brush the top of each scone with the egg mixture you put aside before. Ensure you cover all the tops as anything that isn't given this egg wash stays white and not glossy and golden as they should be.





Bake in preheated oven for 12-15 mins until golden brown. When done transfer to a wire rack covered with a clean tea towel to keep them moist.
They aren't the best looking, cook book style scones. They don't seem to rise as much with the added extras in them. But the proof is in the tasting and believe me these taste absolutely fantastic!


These should be eaten as fresh as possible they are gorgeous when they are still warm. If you make loads and don't use them all they can be frozen and reheated (from frozen) in a moderate oven for about 10 mins.

Well happy baking, would love to hear from anyone that has a go and makes these if yours rose or were they a bit flat like mine? Anyone have any scone making tricks they can share, I'd love to hear from you!!
xx P xx








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