The zingy kiwi topping contrasts beautifully with these sweet scones - spread a little butter on them too for an extra treat!
White chocolate and kiwi scones
- Preparation time: 20 minutes, plus cooling
- Cooking time: 20 minutes
40g slightly salted butter, cubed, plus extra for greasing
200g white chocolate
225g self-raising flour, plus extra for dusting
1 tsp baking powder
125ml milk, plus extra if needed and to glaze
For the kiwi topping:
1 large Braeburn apple, peeled, cored and diced
1 tbsp lemon juice
2 tbsp caster sugar
3 kiwi fruit, peeled and diced
Butter, for spreading (optional)
- Preheat the oven to 220°C, gas mark 7. Grease a baking sheet. Grate half the chocolate and finely chop the remainder. Put the flour in a food processor with the baking powder, add the butter and blend until the mixture resembles fine breadcrumbs.
- Add all the chocolate and milk to the flour and butter mixture. Bring together with a rounded knife until soft and sticky, adding a dash more milk if necessary. Turn out onto a lightly floured surface and roll out to 3cm thickness. Cut out rounds using a 5cm cutter and transfer them to the baking sheet. Re-roll the trimmings to make more.
- Brush the tops with milk to glaze and bake for 12 minutes until risen and pale golden. Transfer to a wire rack to cool.
- For the topping, put the apple, lemon juice and sugar in a small saucepan and cook gently for 5–8 minutes until softened. Tip into a bowl and stir in the kiwi fruit. Leave to cool, then serve on top of the split scones, buttering them first if you like.