A triple combination of deliciousness. These scones are sure to vanish quickly.
Preheat oven to 350 degrees F (175 degrees C).
Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
Bake in the preheated oven until golden, about 15 minutes.
Per Serving: 328 calories; protein 6.6g; carbohydrates 47.9g; fat 12.1g; cholesterol 3.4mg; sodium 184.7mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.