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White chocolate scones with french-style strawberry conserve
White chocolate scones with french-style strawberry conserve
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Prep Time:
3020 minutes
Cook Time:
27 minutes
Total Time:
3047 minutes
Indulge in elegant white chocolate scones for Mother's Day.
Ingredients:
  • 450g self-raising flour
  • 250ml lemonade
  • 50g white chocolate, finely chopped
  • 300ml pure (thin) cream
  • Whipped thickened cream, to serve
  • Icing sugar, to serve
  • 2 punnets (500g total) strawberries, hulled, halved if large
  • 500g caster sugar or jam-setting sugar (see note)
  • Juice of 1 small lemon
  • 1 vanilla bean, split, seeds scraped
Instructions:
  • To prepare the conserve, combine berries with sugar in a bowl, then mix in lemon juice, vanilla pod, and seeds. Cover with plastic wrap and let sit at room temperature overnight. The following day, transfer the mixture to a saucepan over low heat and simmer for 5 minutes, stirring until the sugar dissolves. Transfer back to the bowl, cool, cover, and let sit again overnight.
  • The following day, transfer the mixture to a clean saucepan and simmer for 10 minutes until it thickens slightly. Allow it to cool before storing in sterilized jars in the fridge. It can be kept sealed in the fridge for up to 2 months.
  • Preheat the oven to 190°C and prepare a baking tray by lining it with parchment paper.
  • In a large bowl, gently sift the flour with a pinch of salt. Using a fork, stir in the lemonade, chocolate, and 1 cup (250ml) cream. Then, knead the mixture lightly by hand until it forms a smooth dough - be careful not to overwork it to keep the scones tender.
  • Roll out the dough on a floured surface using a floured rolling pin until it is 2.5cm thick. Cut out scones with a 5cm cutter, reusing any trimmings to make additional scones. Transfer the scones to a baking tray, brush with remaining cream, and bake for 12 minutes until golden and risen. Allow to cool on a wire rack.
  • Before serving, generously sprinkle scones with powdered sugar, then gently split them to enjoy with freshly whipped cream and tangy berry conserve.

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