It’s finally starting to warm up. The trees have mostly blossomed and the view from the balcony is very country-esque.
But it seems like our new home is a bit of an icebox and I’m still walking around in a scarf.
Perfect conditions for baking, if you ask me!
And rustic, old-fashioned scones seemed to perfectly suit the mood of the day. The scone gods are apparently still smiling down at me, so this strawberry and white chocolate version rose perfectly, coloured beautifully and tasted fantastic. Jam and cream is not necessary at all, but if you happen to have some, go forth and slather.
I’m a little late to the party, but that’s okay, Angie @The Novice Gardener is flying solo this week and I can quietly sneak into the Fiesta Friday #87 party, deposit the scones and smile sweetly like I was there the whole time. Don’t forget to come back on Tuesday to have a look at all the great recipes and vote for your favourites.
Strawberry and White Chocolate Scones
- 525g self-raising flour
- 150g white chocolate (cut into 5mm pieces)
- 250ml chilled carbonated lemonade
- 250ml pouring cream
- 150g strawberries (cut into 5mm pieces)
- 1 tablespoon icing sugar
- Preheat oven to 220°C. Grease two oven trays and line them with baking paper.
- Sift the flour into a large bowl and stir in the chocolate.
- Combine the lemonade and pouring cram in jug and then pour evenly over the flour mixture.
- Using a knife, cut the liquid through the flour mixture until it starts to clump.
- Add the strawberries and continue to combine until the mixture comes together in a dough. Do not overwork the mixture or the dough will be tough.
- Divide the dough in half. With floured hands, shape one half into an 18cm round on one of the trays. Using the back of a floured knife, mark the round into six wedges. Repeat with the remaining dough and tray.
- Bake the scone rounds for 25 minutes, swapping the trays on the oven shelves halfway through the cooking time, or until the tops are golden brown.
- Dust the scones with sifted icing sugar and serve warm. Jam and cream is optional.
Recipe from The Australian Women’s Weekly Love to Bake cookbook.