White Chocolate and Passionfruit Scones

This is the most popular sweet scones I make.

Ingredients make 15

500 g self raising flour

½ tsp salt

170 g passionfruit pulp

130 ml lemonade

200 g fresh cream

200 g white chocolate

Method

Preheat the oven to 220°C (fan forced oven on 200ºC). Cut white chocolate in small chips. Place self raising flour and salt in a bowl. Combine lemonade, passionfruit pulp, white choc chips and cream in another bowl. Pour the liquid into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl, simulating what a machine does and mix until combined. Turn the scone dough out on a floured table, roll or pat the scone dough to a thickness of 25 mm and cut scones out with a 5 cm scone cutter. Place the scones on a slightly greased tray with some distance in between. Bake in for 12 minutes and sift icing sugar on top.

Note: If self raising flour is unavailable, substitute 480 g plain flour and 20 g baking powder. A good scone is best made with light mixing and a hot oven to make them crisp on the outside with a soft crumbly texture.