These delicious fruit and white chocolate scones are
wonderful for morning tea.
Ingredients make 14
600 g self raising flour
100 g caster sugar
10 g salt
400 g passionfruit pulp
200 g diced apple
140 g fresh cream
200 g white chocolate chips
Method
Preheat oven to 200ºC fan forced (220ºC normal bake). Place
self raising flour, sugar and salt in a bowl and mix evenly. Blend soda water,
passionfruit pulp, apple, white choc chips and cream in another bowl. Pour the
liquid into the flour and mix until combined. Turn the scone dough out on a
floured table and roll or pat the scone dough to a thickness of 25 mm. Cut
scones out with a 5 cm round cutter and place on a slightly floured tray with space
in between. Bake in the oven for 12 minutes. Dust with icing sugar.
Note: Try mango
puree instead of passionfruit pulp.
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