recipes
Easter scone crown with buttermilk, raspberries and white chocolate
2021-03-27
Ingredients
- 180ml buttermilk (Schardinger)
- 2 eggs, beaten
- 1 tsp vanilla extract
- ½ tsp almond extract
- 375g plain flour
- 150g caster sugar
- 3 tsp baking powder
- Good pinch salt
- 170g unsalted butter, frozen and grated
- Zest of a lemon
- 2 boxes fresh raspberries
- 50g flaked almonds
- 150g white chocolate, melted (Icam)
- Small coloured chocolate eggs for decorating
Method
Start this recipe by placing 2/3 of the raspberries into the freezer to firm up. In a large jug, mix together the buttermilk, 1 ½ beaten eggs (reserve the remaining ½ for glazing) and the extracts and put aside. Next, place the flour, baking powder , salt, sugar and grated butter in a bowl and mix together to a crumb. Make a well, pour in the buttermilk mixture, lemon zest, frozen raspberries and ½ of the almonds and lightly mix together with a large spoon. Do not over mix. Roll out the mixture on a floured surface and cut into 7cm rounds. Brush the tops with the remaining beaten egg and place onto a lined baking sheet, overlapping slightly and forming into a ring. Sprinkle over the remaining almonds and bake in the oven at 205°C for 30-35 minutes or until golden brown. Allow to cool then brush all over with the melted white chocolate and decorate the top with the chocolate eggs, remaining berries and extra lemon zest.
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