Strawberry, Vanilla and White Chocolate Scones

Method

Step 1

For the sconesPreheat the oven to 190°C.

Step 2

Rip open the Clipper Skinni Vanilli tea bags and tip the contents into a bowl. Fill with just enough boiling water to cover the tea leaves; this will create a lovely aroma as the tea steeps.

Step 3

In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt.

Step 4

The butter should be fridge cold. Using your fingers, work the butter into the dry mixture until it resembles coarse crumbs.

Step 5

Add the yogurt and tea to the flour mixture. Mix together, but make sure you don’t over work it.

Step 6

Chop the white chocolate into small pieces before folding evenly into the dough, then chill in the fridge for 30 minutes.

Step 7

Using a rolling pin, make the dough into a round shape approximately 20 cm across. Cut into 6 triangles and place on a baking sheet lined with greaseproof paper. At this point, make sure they are pressed into a perfect triangle shape.

Step 8

Bake for 15-20 minutes, or until brown.

Step 9

Let cool completely before icing.

Step 10

For the icingCombine the confectioner's sugar and milk. Whisk until smooth.

Step 11

Adjust the consistency with more milk or sugar. It should be stiff enough so that it flows, but not so much so that it rolls right off the edge of your scone.

Step 12

For the drizzleTo make the drizzle, chop up the chocolate into small pieces and melt in the microwave until smooth. White chocolate has a tendency to burn if overheated, so do this in small bursts, checking and stirring as you go.

Step 13

Spoon the melted chocolate into a piping bag and pipe over the icing, or drizzle with a spoon.