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White choc and craisin scones

  • 0:30 Prep
  • 0:10 Cook
  • Makes 20


  • 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


  • 1
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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