White Chocolate Scones
hands on time 25mins
cooking time 15mins
75g (3oz) unsalted butter
225g (8oz) self-raising flour, plus extra to dust
1/2tsp baking powder
1tbsp golden caster sugar
125g (4oz) good-quality white chocolate, finely chopped
1 medium egg, beaten
150ml (1/4 pint) clotted cream, or lightly whipped double cream
Icing sugar to dust
Preheat oven to 200 degrees celcius (180 degrees celcius fan), mark 6
Lightly grease a baking sheet. Put flour, baking powder and caster sugar into a large bowl. Using your fingers, rub in the butter until the mixture resembles breadcrumbs.
Stir in the chocolate. Make a well centre, then add egg and milk. Stir lightly with a round-ended knife until mixture just comes together onto a soft dough, adding a splash more milk if it looks too dry.
Turn the dough out on to a lightly floured surface and press into a rough round about 2.5cm (1in) thick. Stamp out circles using a 4cm (1.5in) cutter and put on to the prepared baking sheet. Bake scones for 10-15mins until risen and golden. Cool on a wire rack.
To serve, split open the scones and spread with clotted cream or whipped cream. Add fruit jam or a spoonful of fruit.