BISCUITS AND SLICES continued
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
½cup white choc bits ¾ cup milk
1 cup fresh blueberries
1 tablespoon extra milk for glazing
1.
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.
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