Blueberry, Chamomile & White Chocolate Scones

Blueberry, Chamomile & White Chocolate Scones

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 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
  1. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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**.
  6. Preheat oven to 350°.
  7. Brush tops of cold scones with remaining 2 tablespoons milk. Sprinkle remaining chamomile in a circle in center of scones.
  8. 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.

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
  1. In a medium bowl, combine eggs and egg yolks, whisking lightly.
  2. 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.
  3. 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.
  4. 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.