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White chocolate and kiwi scones
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White chocolate and kiwi scones
The zingy kiwi topping contrasts beautifully with these sweet scones - spread a little butter on them too for an extra treat!
- Preparation time: 20 minutes, plus cooling
- Cooking time: 20 minutes
Makes: 10
Ingredients
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)
Method
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1,072kj 255kcals |
|---|---|
| Fat | 10.1g |
| Saturated Fat | 6g |
| Carbohydrate | 36.7g |
| Sugars | 19.7g |
| Protein | 4.4g |
| Salt | 0.4g |
| Fibre | 1.5g |
This recipe was first published in May 2015.
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