Milk Chocolate, Walnut and Currant Scones

These fruit and nut scones are superb for Christmas morning tea.

Ingredients make 16

500 g self raising flour

70 g caster sugar

10 g salt

150 g unsalted butter

300 ml cultured buttermilk

100 g milk choc chip

100 g finely chopped walnuts

100 g currants

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Combine flour, sugar and salt in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Add milk choc chip, walnuts, currants and combine, then add buttermilk and mix to dough. Place on a workbench dusted with flour and roll or press out to a thickness of approx. 25mm. Cut scones with a 5 cm. round cutter. Place on lightly greased flat baking tray and bake in the oven for approx. 12 minutes. Dust with icing sugar.

Note: Try these scones with dark or white chocolate instead of milk.