Makes approximately 12 scones or scrolls.
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
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.