Level up your scones with white chocolate and cranberries. They’re perfect for sharing at morning or afternoon tea, or whenever you need a sweet treat.
Makes1616
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + cooling & setting time
+ cooling & setting time
Ingredients
3 cups (450g) self-raising flour
1/2 cup (65g) dried cranberries
1/2 cup (95g) white choc chips
2 tsp icing sugar mixture
50g butter, chilled, chopped
1 1/4 cups (310ml) milk
Extra milk, to brush
Melted white chocolate, to drizzle
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Method
Step 1
Preheat oven to 220°C. Combine the flour, cranberries, choc chips and icing sugar in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre.
Step 2
Add the milk to the flour mixture and use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms.
Step 3
Turn onto a lightly floured surface and gently knead until the dough just comes together (don’t overwork the dough). Use your fingertips to gently pat the dough out to a 3cm-thick disc.Use a lightly floured 5cm round cutter to cut 16 discs from the dough, reshaping the dough if necessary.
Step 4
Lightly dust a 20cm square cake pan with flour. Arrange the scones, side-by-side, in the prepared pan. Lightly brush tops with extra milk.
Step 5
Bake on the top shelf of the oven for 12-14 mins or until the scones are golden and sound hollow when tapped. Set aside to cool completely. Drizzle scones with melted chocolate and set aside to set.
Prep time10 mins10 minutes, + cooling & setting time
+ cooling & setting time
Ingredients
3 cups (450g) self-raising flour
1/2 cup (65g) dried cranberries
1/2 cup (95g) white choc chips
2 tsp icing sugar mixture
50g butter, chilled, chopped
1 1/4 cups (310ml) milk
Extra milk, to brush
Melted white chocolate, to drizzle
Description
Level up your scones with white chocolate and cranberries. They’re perfect for sharing at morning or afternoon tea, or whenever you need a sweet treat.
Method
Step 1
Preheat oven to 220°C. Combine the flour, cranberries, choc chips and icing sugar in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre.
Step 2
Add the milk to the flour mixture and use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms.
Step 3
Turn onto a lightly floured surface and gently knead until the dough just comes together (don’t overwork the dough). Use your fingertips to gently pat the dough out to a 3cm-thick disc.Use a lightly floured 5cm round cutter to cut 16 discs from the dough, reshaping the dough if necessary.
Step 4
Lightly dust a 20cm square cake pan with flour. Arrange the scones, side-by-side, in the prepared pan. Lightly brush tops with extra milk.
Step 5
Bake on the top shelf of the oven for 12-14 mins or until the scones are golden and sound hollow when tapped. Set aside to cool completely. Drizzle scones with melted chocolate and set aside to set.
