White Chocolate Scones
Serves: 15
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cubed
  • 3 ounces white chocolate, finely chopped
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon lemon extract
  • 1 tablespoon sanding sugar
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add white chocolate, stirring well.
  3. In a small bowl, whisk together 1 cup cold cream, vanilla extract, and lemon extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter, cut 15 scones from dough, rerolling scraps as necessary. Place scones evenly spaced on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream and sprinkle with sanding sugar.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in center comes out clean, 16 to 18 minutes. Serve warm.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/white-chocolate-scones/