Cranberry, Currant & Chia Scone Scrolls

Ingredients

3 cups all purpose flour
6 tsp baking powder
½ tsp salt
50g butter, cubed
1 cup white chocolate chips
100g Barker's Professional Cranberry, Currant & Chia Breadshot
1½ cups milk

Method

Combine the flour, baking powder, salt and butter in a bowl.  “Cut” the butter through the flour mixture with two knives.

Pipe a spiral of Barker's Professional Cranberry, Currant & Chia Breadshot over the top of the flour mixture.

Add the white chocolate chips.

Add the milk and mix together by hand until all the ingredients come together in a large ball – do not overmix!

Roll out dough to approximately 3cm thick. Using a scone cutter cut out scones and place on a tray. 

Brush with egg wash.  Then sprinkle each scone with caster sugar.

Bake at 200°C for 10 minutes.  Rotate the tray and bake for another 2 to 5 minutes.

TO MAKE SCROLLS:

Mix all ingredients together (do not over mix). 

Roll scone dough into a large rectangle shape approximately 5mm thick.

Spread another 50g of Barker’s Professional Cranberry, Currant & Chia Breadshot thinly over the scone dough.

Roll up and cut into 4cm thick pieces.  Place scrolls on a greased tray. 

Brush with egg wash. Sprinkle with castor sugar.

Bake at 200°C for approximately 16 to 20 minutes or until golden brown.

 

Makes approximately 12 scones or scrolls.

 

Cranberry, Currant & Chia Scones or Scrolls

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