Chamomile isn’t just for sipping at bedtime. It is a key ingredient and garnish in this whimsically shaped scone laced with freeze-dried blueberries and creamy white chocolate as well.
Blueberry, Chamomile & White Chocolate Scones
Serves: 12 scones
Ingredients
- 2¾ cups gluten-free all-purpose baking flour*
- ¼ cup castor sugar
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- 5 tablespoons unsalted butter, cubed
- ½ cup freeze-dried organic blueberries
- 2 ounces white chocolate baking bar, finely chopped
- ¼ cup (4 grams) dried chamomile
- 2 large eggs, lightly beaten
- ¾ cup cold whole milk, divided
- ¼ teaspoon vanilla extract
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using fingers, rub in butter as lightly as possible until mixture resembles coarse crumbs. Stir in blueberries and white chocolate.
- Place chamomile in a fine-mesh sieve. Using the back of a spoon, press chamomile through sieve and into a small bowl, discarding large stems. Add 1 tablespoon chamomile to flour mixture, stirring until combined.
- In a medium bowl, whisk together eggs, ½ cup plus 2 tablespoons milk, and vanilla extract. Add egg mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 6 to 8 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¾-inch flower-shaped cutter dipped in flour*, cut as many scones as possible from dough, rerolling scraps. Place scones on prepared baking sheet. Freeze scones for 20 minutes**.
- Preheat oven to 350°.
- Brush tops of cold scones with remaining 2 tablespoons milk. Sprinkle remaining chamomile in a circle in center of scones.
- Bake until edges of scones are lightly golden brown, 15 to 20 minutes. Serve immediately.
Notes
*We used King Arthur’s Gluten-Free Measure for Measure Flour.
**At this point, scones can be frozen completely and then transferred to an airtight freezer bag for longer storage. Bake frozen scones without thawing, according to recipe instructions.
**At this point, scones can be frozen completely and then transferred to an airtight freezer bag for longer storage. Bake frozen scones without thawing, according to recipe instructions.
Lemon Curd
Serves: approximately 1½ cups
Ingredients
- 3 large eggs, lightly whisked
- 3 large egg yolks
- 1 cup plus 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon zest
- 1 cup plus 2 tablespoons fresh lemon juice
Instructions
- In a medium bowl, combine eggs and egg yolks, whisking lightly.
- In the top of a double boiler over simmering water, combine sugar, lemon zest, lemon juice, and egg mixture, whisking to blend. Cook until thickened, approximately 20 minutes, stirring often.
- Remove from heat and strain through a fine-mesh sieve into a heatproof, non-metal container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling. Let cool to room temperature. Refrigerate until cold.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Note: For a shinier curd, add 2 tablespoons butter while the curd is still hot, whisking to combine.