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There’s something very adult about scones. Maybe because they’re typically associated with the British and a large chunk of the world thinks that British people sit around with monocles drinking tea and eating cucumber sandwiches.
That’s not true. Some of them have the occasional coffee. Some even drink hot chocolate just to keep warm in the winter.
I’m going to have to pick myself up on referring to the British as ‘them’. According to my passport, I’m British but I’ve spend almost half of my life in Tenerife.
I feel much more comfortable in a Canarian chiringuito than I ever would in a British café. But anyway, back to the scones.
Having a great big chocolate fudge sundae or a few packets of Oreos with your afternoon tea or coffee just doesn’t sound or look as sophisticated as settling down in the afternoon with a hot drink and a scone. Why is that?
I don’t normally care for scones, which is why I decided to jazz them up. The strawberry jam is allowed to infuse with the milk, creating a wonderful subtle strawberry flavor which pairs really well with the white chocolate. I know it’s probably 90+°F where you are right now, but I promise it’s worth turning the oven on to taste these scones.
Strawberry & White Chocolate Scones
Makes 7-8 large scones
2 ¼ cups flour
1 tablespoon baking powder
¼ cup brown sugar
½ cup cold butter, cubed
½ cup milk
1 cup strawberry jam
1/2 cup white chocolate chunks/chips
1 teaspoon vanilla essence
1. Preheat the oven to 400⁰F/200⁰C and whisk together the flour, baking powder, salt and sugar.
2. Rub the butter in with your fingertips until you’ve got a mixture of large coarse crumbs and smaller fine crumbs. Stir in the white chocolate.
3. Beat the milk and jam together until well combined. (I can’t help but think this would go great with cereal!) Pour it into the scone dough.
4. Lightly beat the egg with the vanilla and add it to the scone mix. Stir until just combined – if you over-mix you’ll crush the coarse lumps of butter and won’t get light fluffy scones. If your dough is on the wet side, stir in some more flour until it’s manageable.
5. Scoop 1/3 cup-portions of the dough onto a baking tray – be sure to spread them out because they’re going to bake upwards and outwards.
6. Bake for around 20 minutes, or until the edges of the scones turn golden. Remove from the oven and leave to cool on a wire rack.
Now go and bake these so you can spend the rest of Friday lounging by the pool with a plate piled high with fluffy, buttery scones. Happy Friday!
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