- 20 min
- 18 min
- 2 cups (300g) plain flour
- 1/3 cup (75g) caster sugar
- 2 ½ tsp baking powder
- 1/2 tsp salt
- 1/2 cup (90g) white chocolate chips
- 1/4 cup Unicorn Confetti sprinkles
- 130g unsalted butter, grated, frozen
- 1/2 cup (125ml) thickened cream
- 1 large egg
- 2 tsp lemon zest
- 2 tsp Queen Vanilla Bean Paste
- 2 tbsp milk, extra
- Dr. Oetker Royal Icing
- 1 tbsp lemon juice
- Unicorn Confetti sprinkles
Method - Scones
Preheat oven to 190C (fan forced). Line a baking tray with baking paper and set aside.
Whisk together flour, sugar, baking powder, salt, chocolate chips and Unicorn Confetti in a large bowl. Add butter and mix to distribute and coat butter. Set aside.
Combine cream, egg, lemon zest and Vanilla Bean Paste in a jug, whisking to combine. Drizzle over flour mixture stirring until combined.
Transfer dough to a floured bench. Using floured hands, gently press together to form a rough 20cm disc. Cut into 8 wedges and gently transfer to prepared baking tray 2cm apart. Brush with milk and bake for 18-20 minutes or until lightly golden.
Method - Icing
Using half the packet of Dr. Oetker Royal Icing (165g) prepare royal icing with 1 tablespoon of lemon juice (20ml) and 1 tsp of water and mix according to packet directions. Drizzle over scones and sprinkle over Unicorn Confetti.
Grating the butter allows it to incorporate quickly and reduces the time “cutting” it into the dough.
By freezing the butter, it will be as cold as possible so it will not absorb the flour, leading to incredibly flaky and rich scones.