Name: Gluten-free blueberry and white chocolate scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cup (405g) gluten-free self-raising flour; 1 tablespoon caster sugar; 2 teaspoon gluten-free baking powder; 75 gram fresh blueberries; 100 gram white chocolate, chopped coarsely; 1 1/4 cup (310ml) buttermilk; 1 tablespoon gluten-free icing sugar; 1/3 cup (80g) blueberry jam; 1/2 cup (125ml) crème fraîche

Gluten-free blueberry and white chocolate scones

These decadent gluten-free blueberry and white chocolate scones are the perfect accompaniment for morning or afternoon tea - simply divine!

Makes 16

Prep

15M

Cook

15M

Total

30M

Ingredients

3 cup (405g) gluten-free self-raising flour

1 tablespoon caster sugar

2 teaspoon gluten-free baking powder

75 gram fresh blueberries

100 gram white chocolate, chopped coarsely

1 1/4 cup (310ml) buttermilk

1 tablespoon gluten-free icing sugar

1/3 cup (80g) blueberry jam

1/2 cup (125ml) crème fraîche

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

2.Combine sifted flour, sugar and baking powder in a large bowl. Add blueberries and chocolate; stir to combine. Make a well in the centre, add milk; stir until just combined.

3.Turn dough onto a lightly gluten-free floured surface; pat out until 3cm thick. Cut out 5cm rounds. Place scones, just touching, on tray. Gently knead scraps of dough together; repeat process.

4.Bake scones for 15 minutes or until browned lightly and cooked through. Dust with sifted icing sugar; serve immediately with jam and crème fraîche.

Suitable to freeze. Not suitable to microwave. Depending on the brand of flour you use, you may need to add extra flour. The scone dough should feel soft and slightly sticky to the touch. These scones are best served on the day they are made and are best eaten warm. You can use your favourite jam to serve with the scones
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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