Friday, 12 July 2013

White Chocolate and Passionfruit Scones


It's school holidays here in Sydney so this post will be brief! Holiday baking, we kept it simple; six ingredients, one bowl, one spatula. I try to avoid rubbing butter into flour wherever possible and while child labour was at hand we had a deadline, so the Australian Women's Weekly lemonade scone recipe was perfect. We juiced four neglected, seriously wrinkly passionfruit off the window sill and threw in some white chocolate from the stash in the fridge. The lemonade makes the scones super light but we substituted a little with passionfruit juice so these were not as amazingly fluffy as usual, further tweaking required. I have some freeze dried passionfruit powder somewhere in my pantry, next time I'll add that too and intensify that tangy flavour.  I'm not sure how long these keep; I sent some to my mum's with the kids, the rest were gone by morning. This evening we're going for four ingredients, one pan, one bowl and a spatula, rice bubble marshmallow squares mmmm...


lemonade scones

250ml cream
200ml lemonade
50ml passionfruit juice
1/2 cup white chocolate, chopped
3 cups self raising flour, extra for dusting
pinch of salt

preheat oven to 200ÂșC  lightly flour a baking tray  place all ingredients in a bowl and mix until combined, be gentle scrape onto a lightly floured bench, knead lightly  roll to 3cm and cut scones with a 5cm cutter  lightly dust with flour and bake for 15-20mins  cool on a wire rack then serve with cream and jam




Have you been baking these holidays? 

4 comments:

Jenn said...

Oh wow - I so want these right now!

Anonymous said...

We have been working on the perfect granola bar recipe, I have eaten so much I may never want to make them again.

sally b said...

me too Jenn! thanks for stopping by :)

sally b said...

:) that's how I feel about macarons sometimes!