SCONES, WHITE CHOCOLATE CREAM & HOME MADE JAM

Methods and Directions

• Preheat oven to 220C. Combine butter and 1 cup water in a large saucepan and bring to the boil over a high heat until butter melts.
• Add flour and beat vigorously until mixture leaves the sides of the pan. Remove from heat and cool for 10 minutes.
• Add eggs to paste one at a time, beating mixture vigorously. Spoon mixture into a piping bag and pipe into 3cm diameter moulds onto a lined baking tray.
• Bake for 15 minutes, then reduce heat to 180C. Prick pastries with a skewer & bake until golden and dry. Cool pastries on a wire rack to room temp.

• Halve vanilla bean and combine the seeds in a saucepan with berries, juice of lemon, sugar and 1 cup water. Mix ingredients with hand blender.
• Place the pan on a medium heat and bring to a boil. Simmer for 15 minutes.
• Turn off the heat and carefully skim any foam off the top of jam. Cool mix and refrigerate.

• Melt chocolate in bain-marie and slowly add oil. Whip cream and add chocolate once it has reached 45C. Refrigerate.
• Serve with a piping hot cup of Dilmah Meda Watte tea to balance out the rich flavours of this perennial teatime favourite.