Recipes White chocolate scones with french style strawberry conserve

Recipes White chocolate scones with french style strawberry conserve

Recipes White chocolate scones with french style strawberry conserve

Recipes White chocolate scones with french style strawberry conserve Commemorate Mother’s Day with these elegant White chocolate scones. White chocolate scones with french style strawberry conserve

Ingredients

  • 3 cups (450g) self-raising flour
  • 1 cup (250ml) lemonade
  • 50g white chocolate, finely chopped
  • 300ml pure (thin) cream
  • Whipped thickened cream, to serve
  • Icing sugar, to serve

Strawberry conserve (makes 2 cups)

  • 2 punnets (500g total) strawberries, hulled, halved if large
  • 500g caster sugar or jam-setting sugar (see note)
  • Juice of 1 small lemon
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1

    For the conserve, place berries in a bowl, cover with sugar, then stir in lemon juice, vanilla pod and seeds. Cover with plastic wrap and stand at room temperature overnight. The next day, place the mixture in a large saucepan over low heat and simmer for 5 minutes, stirring, until the sugar dissolves. Return the mixture to the bowl. Allow to cool, then cover and stand again overnight.

  • Step 2 The next day, return to a clean saucepan and simmer for 10 minutes or until the mixture thickens slightly. Cool, then store in sterilised jars in the fridge. It will keep, sealed, in the fridge for up to 2 months.
  • Step 3

    Preheat the oven to 190�C and line a baking tray with baking paper.

  • Step 4 Sift the flour into a large bowl with a pinch of salt. Stir in lemonade, chocolate and 1 cup (250ml) cream with a fork, then knead with your hands to just bring together in a smooth dough – don’t overwork or the scones will be tough.
  • Step 5 Place dough on a floured bench and roll out to 2. 5cm thick with a floured rolling pin. Make scones using a 5cm cutter, bringing trimmings together to cut more scones. Place on the tray, brush with the remaining cream and bake for 12 minutes until risen and golden. Cool on a wire rack.
  • Step 6

    When ready to serve, dust scones with icing sugar, then split and serve with whipped cream and berry conserve.