These Lemonade, White Chocolate and Fraughan Scones from Catherine Fulvio’s new book A Taste of Home are perfect for baking on Valentine’s Day.
Lemonade, White Chocolate and Fraughan Scones
We have had many Australian visitors to our cookery school over the years and they have shared this scone recipe with me. But I just had to add a little Irish twist to it – fraughans, which we forage for up in the forest. There is even a Fraughan Sunday – the last Sunday in July – when families traditionally go out to gather the berries. But be warned: fraughans are quite sour! If you can’t get your hands on any, blueberries are a good alternative.
300g self-raising flour, plus extra for dusting
¾ tsp baking powder
4 tbsp white chocolate drops or chips
3 tbsp fraughans or blueberries
egg wash, to glaze
2 tbsp caster sugar, for the top
Preheat the oven to 210°C/fan 190°C/gas 7. Line a baking tray with parchment paper.
Add the flour and baking powder to a medium mixing bowl. Spoon the chocolate and fraughans or blueberries into the flour. Pour in the cream and enough of the lemonade to form a soft scone dough.
Place the dough on a clean surface dusted with flour and pat out gently to about 3cm in thickness. Using a medium-sized cutter, cut out scones, glaze with egg wash and dip the tops into the sugar. Transfer the scones, sugar side up, to the baking tray and bake for about 15 to 17 minutes until golden and well risen. They won’t hold a perfect scone shape because of the fraughans or blueberries in them, but that’s ok.
Transfer to a cooling rack, then serve with butter, jam and cream. They are best enjoyed whilst fresh.
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