Colour your afternoon tea time with Sliver and Bite’s Blueberry, White Chocolate Scones. Derived from an Aussie favourite, you’ll have to make a double batch to please your guests.
2 cups 255g plain flour
3 tsp baking powder
Pinch salt
2 tbsp 30g sugar
1/4 cup butter (room temp)
1/2 cup 140g cream or (vanilla yogurt)
1/4 60g 70ml milk
90g frozen blueberries
100g white baking chocolate
Low rack in the oven at 180°c for 25 min.
Sir flour and baking powder together, then add softened butter and mash into flour with a fork.
Add chocolate and mix then add milk, sugar and cream then mix with your fork until the ingredients are combined.
Add blueberries and mix until combined the dough should be a little sticky.
Flour your bench and knead the dough until fully combined kneading for too long and you will start to defrost and bleed the blueberries.
Roll out to about a nice thick and using a cookie cutter cut into rings and place on parchment paper on a baking tray.
At the 20min mark check to ensure the scones aren’t burning, lower to 160°c to ensure they are cooked through.
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