White Chocolate & Whey Scones
It’s that time of year again! Yes, it’s International Scone Week over at Fig Jam and Lime Cordial – only it seems to have morphed into International Scone Fortnight this year! Actually, it looks like I’ve missed the boat and the round-up is already posted. Do check it out as there are a number of very different and delicious scones to admire.
I’ve always had a bit of trouble with scones, but last year’s International Scone Week, galvanised me into action and I decided I was going to get to grips with making light and delicious scones once and for all. The resulting chocolate scones were perhaps not the lightest ever, but they were still at the upper end of the scale of good and tasted delicious.
Having just made curd tarts, I had rather a lot of whey left over, so the obvious thing to do with it was to make scones. I made these fabulous white chocolate scones earlier in the year so I used similar quantities, only this time without butter and whey rather than sour milk. I crossed my fingers that they worked out OK.
This is what I did:
- Finely grated 2oz white chocolate (G&B)
- Sieved 8oz flour (2oz wholemeal, 6oz white) into a bowl with 1 tsp cream of tarter and 1/2 tsp of bicarb of soda.
- Added the chocolate and gave a good stir.
- Made a well in the centre and added 1/4 pt of whey.
- Stirred until all incorporated.
- Brought mixture together with my hands handling it as little as possible.
- Rolled it out to about 3/4 ” and cut into 9 rounds.
- placed on a lined baking sheet and brushed with whey.
- Baked at 185C for 15 minutes.