Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Nichols Garden Cafe, Cromwell’s raspberry and white chocolate scones
Makes 8
Wet ingredients
350ml lemonade
350ml cream
zest and juice of 2 lemons
1 tsp of vanilla extract
Dry ingredients
1kg of flour
6 tsp baking powder
½ cup sugar
pinch salt
1½ cups raspberries
¾ cups white chocolate
Glaze
2 Tbsp hot water
2 Tbsp sugar
Method
Heat oven to 180degC.
Sift all dry ingredients, except raspberries and chocolate, into a bowl.
Mix all wet ingredients together.
Pour the wet ingredients, raspberries and white chocolate over the dry ingredients.
Mix by hand until combined and then tip on to floured bench. Knead until it forms a smooth dough.
Portion into 8 round pieces and spray the tops with oil.
Bake for about 30 minutes or until golden and cooked through.
For the glaze
Mix the hot water and sugar together and brush the scones with the mixture so they shine.
Recipe provided by Nichols Garden Cafe, Cromwell. Recipe requested by Maureen Collins.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
