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Buttermilk Scones with White Chocolate
Buttermilk Scones with White Chocolate
Scones

Buttermilk Scones with White Chocolate

5
40 mins
12 mins
Easy
6

Recipe by Hannah. Episode 4.

Keep my screen awake
  • Ingredients
  • Method

Ingredients

Scones

  • 4 cups standard flour
  • 120g butter (room temp, cubed)
  • Pinch of salt
  • 30ml baking powder
  • 80ml Chelsea Caster Sugar
  • 1 full cup of buttermilk
  • 1 large egg
  • 125ml water (only add enough to bring dough together)

Apricot Jam

  • 150g tinned apricots (drained)
  • 150g Chelsea Caster Sugar
  • Topping
  • 250ml cream
  • White chocolate
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Method

Preheat oven to 220°C. Prepare a baking tray lined with baking paper.
Put a plate in the freezer to test the jam.
Scones : Rub butter, salt, baking powder, Chelsea Caster Sugar and flour until it looks like course bread crumbs. In a separate bowl, mix egg and buttermilk with a whisk. Using a butter knife, gradually add the buttermilk mix to the flour mix until mixed thoroughly.
Add as much water as needed to make the dough come together and move away from the sides of the bowl.
Gather the dough together and put on lightly floured board and knead lightly into ball shape. Then pat the dough to just under depth of cookie cutter (approx. 2.5cm).
Cut out and place on lined baking tray.
Brush each scone with egg and bake for 12 to 15 minutes. You will know they are ready when they are golden and sound hollow when tapped on the bottom.
Set aside to cool slightly.
Apricot Jam : Mush apricots in a large microwavable bowl and cover with Chelsea Caster Sugar. Put in the microwave for approx. 13 minutes (stir regularly).
Smear a bit onto the plate that was put in the freezer; you will know the jam is ready if it sticks to the plate and sets.
Topping : Whip cream and set aside.
Melt white chocolate over a low heat.
How to serve: : Once the scones have cooled slightly, cut and smooth apricot jam into the middle.
Pipe whipped cream on top and drizzle with white chocolate.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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