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White chocolate and passionfruit scones recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in creamy white chocolate and tangy passionfruit English scones, perfect for afternoon tea. Handle dough minimally for tender results. Get more tips in the notes below.
Ingredients:
  • 450g (3 cups) self-raising flour, plus extra to dust
  • 60g cold butter, chopped
  • 20.00 gm caster sugar
  • 180g block white chocolate, chopped
  • 250ml (1 cup) milk, plus extra to brush
  • 80ml (1/3 cup) fresh passionfruit pulp
  • Whipped cream, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced and prepare an oven tray by lining it with baking paper.
  • In a large bowl, blend the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs. Add sugar and chocolate, and mix well.
  • Create a well in the center and pour in the milk and passionfruit pulp. Mix with a non-serrated knife until clumps of dough form and no dry flour remains.
  • Transfer dough to a floured surface and shape into a 2cm-thick disc. Use a floured 6cm round cutter to cut out 16 scones, dusting the cutter with extra flour. Place scones on tray touching each other and lightly brush with extra milk.
  • Bake for 15 minutes or until golden brown and risen. Transfer to a wire rack to cool slightly. Enjoy warm or at room temperature, served with whipped cream.

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