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Recipe: Blueberry and white chocolate scones

Recipe scones
Delicious blueberry and white chocolate scones by Oakwood CWA member Desley.

This recipe has been created by Desley Lecky of the Oakwood CWA and uses delicious blueberries with white chocolate to provide a sweet twist to the humble scone.

The scrumptious recipe was recently featured in the QCWA Burnett Division Scone Celebration Compilation booklet.

Ingredients

  • 2 cups self raising flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup blueberries frozen (thawed)
  • 1/2 cup white chocolate bits

Method

  • Preheat oven to 240 degrees Celsius fan forced.
  • Sift flour and salt into bowl, rub in butter with fingertips.
  • Add blueberries and white chocolate.
  • Add milk and water and gently mix with knife to form a soft dough.
  • Knead lightly on floured bench press out to 2cm thickness and cut with scone cutter.
  • Place on tray, brush tops with milk and bake for 10 to 15 minutes.

More recipes: QCWA Bundaberg ginger beer cupcakes

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