Cran­berry & White Choco­late Scones

Turn ba­sic into su­per with these scrummy scone recipes

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1 Cran­berry & White Choco­late Scones

MAKES 8 PREP 15 min­utes COOK 10 min­utes COST 60� each

1 quan­tity Ba­sic Scones (recipe, left)

+ ¼ cup white choco­late chips, plus ¼ cup ex­tra, melted + 1/3 cup chopped sweet­ened dried cran­ber­ries

1 Pre­heat oven to 200ºC/180ºC fan-forced. Pre­pare Ba­sic Scones as recipe di­rects, adding white choco­late and cran­ber­ries.

2 Driz­zle cooled scones with ex­tra melted choco­late to serve.

2 Lemon Tea a Cake Scones

MAKES 16 PREP 25 min­utes COOK 10 min­utes

1 quan­tity Ba­sic Scones (recipe, left)

+ 2 tea­spoons finely grated lemon zest

+ 1½ cups ic­ing sugar + 2 ta­ble­spoons lemon juice + 2 ta­ble­spoons milk + Yel­low, pink and green food colour­ing + Coloured candy dec­o­ra­tions, to serve

1 Pre­heat oven to 200ºC/180ºC fan-forced. Make Ba­sic Scones to end of step 2, adding the zest and us­ing a 6cm round cookie cut­ter.

2 Whisk ic­ing sugar, juice and milk in a bowl un­til smooth. Di­vide ic­ing into 3 por­tions; tint yel­low, pink and green. Spread 1 tea­spoon of ic­ing over each cooled scone. Top with dec­o­ra­tions; stand for 10 min­utes for ic­ing to set.

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