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Nectar Cafe’s strawberry, cardamom and dark chocolate scones
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. This recipe is an oldie but a goodie from our Ask the Chef archives.
500g plain flour
1/2 cup sugar
4 tsp baking powder
150g cold butter, diced
1 cup frozen strawberries
1 cup chopped dark chocolate (they use Whittaker's dark Ghana 72%)
1 cup buttermilk
1 tsp ground cardamom
3 tsp sugar
Preheat the oven to 180degC.
Combine the flour, sugar, baking powder and salt in a large bowl. Add the butter and rub in until you have a coarse mixture. Stir in the frozen strawberries and chocolate.
In a separate bowl combine the buttermilk and egg, then tip into the flour mix. With as few strokes as possible, stir until the mixture just starts to hold together.
Tip on to a floured surface and gently bring the dough together with your hands and shape into a long rectangle about 3cm thick.
Sprinkle over the combined cardamom and sugar. Use a sharp knife to cut the dough into 10-12 pieces. Transfer to a lined baking sheet and bake for 30 minutes or until golden on top.
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