The newest Brownievillers on the block have been raving about the delicious scones with raspberries they had when they were visiting my sister in Galway recently, I just knew they had this one right - like having the jam inside the scone - nice one!!!
This month's We Should Cocoa Challenge was to create something delicious with both chocolate and strawberries - wonderful timing, our local strawberries are just perfect at the moment, deep dark red and brim full of flavour (I actually find it hard to use them in a recipe - I just want to gobble them up straight from the carton!!) I decided to try my hand at some scones, with nuggets of strawberry and grated white chocolate within - figured it would please the little ones anyway!!
As regular readers will know, I have been striving to find the perfect scone recipe for some time - I have finally decided the the two things necessary for really good scones are: frozen butter and slightly sour cream! You might think I'm mad (join the queue!!) but try it and see - I'd love to know how you get on.
|It is much easier to cut scones into these shapes then the usual rounds - no rerolling of the dough!
The scones turned out really well, the soft sweet nuggets of strawberry were just about prefect - no jam necessary! The chocolate on the other hand didn't really have any impact on the taste - next time I plan to use chunks of chocolate (similar in size to the strawberry pieces) - but these were so nummy, that there will definitely be a next time!
Strawberry and White Chocolate Scones
adapted from the Avoca recipe
450g/1lb self raising flour
pinch baking powder
50g/2 oz caster sugar
110g/4oz frozen butter (I keep a few weighted out butter blocks in the freezer for when the scone mood strikes!)
1 egg, beaten
50ml/2fl oz cream (I think it's best if slightly sour)
200ml/7fl oz milk (more if necessary)
10 medium strawberries
100g/4 oz white chocolate (grated or chopped into chunks)
1 egg - to make the glaze
Preheat oven to 180 C
Sieve the flour into a large bowl.
Add the salt, sugar and baking powder.
Grate the frozen butter into the flour - I use the large grate size on my box grater.
Add the chocolate and mix gently with your hand.
Add the egg, cream and most of the milk.
Mix well until it has a soft texture - it's important that it's not too moist.
Add more milk if necessary.
Gently add the strawberries.
Gather the mixture into a ball and place on a floured surface.
Press out into a rectangle shape about 2.5cm/1 inch thick.
Cut into your preferred shapes - keeping everything to a similar size.
Make your glaze with a beaten egg and a tiny amount of water, and brush over the scones.
Transfer to a greased/lined baking sheet.
Bake in oven for 15-20 minutes, or until well browned.