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Caramilk and apple scones

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Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

With flavours of caramelised white chocolate and apple, these fluffy scones give Nanna’s classic recipe a run for its money.

6 Ingredients


  • 450g (3 cups) self-raising flour

  • 50g chilled butter, chopped

  • 2 red apples, skin-on, coarsely grated

  • 80g Caramilk chocolate, chopped

  • 310ml (1 1/4 cups) milk, plus extra to brush

  • Berry jam, to serve

4 Method Steps


  • Step 1

    Preheat oven to 220C/200C fan forced and line a large baking tray with baking paper.

  • Step 2

    Sift the flour

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    (450g (3 cups) self-raising flour) into a large bowl. Add the butter (50g chilled butter, chopped). Use your fingertips to rub into the flour until evenly combined. Stir in the apple (2 red apples, skin-on, coarsely grated) and Caramilk (80g Caramilk chocolate, chopped). Make a well in the centre.


  • Step 3

    Add the milk (310ml (1 1/4 cups) milk, plus extra to brush) and use a flat blade knife to mix until just combined. Turn onto a lightly floured bench. Bring the dough together and gently knead until just smooth. Use your hands to press the dough out to 2.5cm-thick disc. Use a 6cm round cutter to cut 12 rounds from the dough, cutting the scones out as close as possible together (see note).

  • Step 4

    Place the scones close together on the prepared tray and brush tops lightly with extra milk. Bake for 12-15 minutes or until risen and golden brown. Serve with berry jam (Berry jam, to serve).
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Recipe Notes

Less re-rolling of offcuts is better and keeps your scones light and fluffy.

Image by Tracy Rutherford

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