BLUEBERRY WHITE-CHOC CHEESECAKE SCONES

Preparation time 1 hour Cooking time 1 hour Makes 12

250g cream cheese

1/4 cup caster sugar, plus extra 1/4 cup

2 tsp vanilla paste

1 free-range egg

2 free-range egg yolks

3 cups plain flour, plus extra, to dust

2 1/2 tsp baking powder

2 tsp bicarbonate of soda

1/2 tsp ground ginger

150g cold unsalted butter, grated

1 cup milk

150g white chocolate, chopped

2 punnets blueberries, plus extra, to serve

Pouring cream, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Line a small loaf pan with baking paper.

STEP 2 Mix cream cheese, sugar, vanilla, egg and yolks in the bowl of an electric mixer and beat until smooth. Spoon into prepared pan. Bake for 25-30 minutes, until firm. Cool fully, dice with a hot knife and put on a lined baking tray. Freeze cheesecake for 15 minutes, until firm.

STEP 3 Sift flour, baking powder, bicarb, ginger and extra sugar in a bowl and add butter. Rub with fingertips until a rough crumb forms. Add milk and mix gently.

STEP 4 Gently fold in chocolate, berries and cheesecake. Flatten to a 20cm disc on a lined tray and dust with flour. Cut in 12 wedges and bake for 25-30 minutes. Serve with cream and extra berries.