These scrumptious White-Chocolate-Chip Scones have notes of vanilla and fragrant lemon zest.
Yield: 17 scones • Preparation: 25 minutes • Bake: 17 minutes
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon fresh lemon zest
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup white chocolate morsels, such as Ghirardelli
- 1 cup cold heavy whipping cream, divided
- ¼ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add white chocolate morsels, stirring to combine. Set aside.
- In a liquid-measuring cup, combine cream (reserving 1 tablespoon for brushing) and vanilla extract. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out onto a lightly floured surface. Knead lightly 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch round scalloped-edge cutter, cut rounds from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with reserved 1 tablespoon cream.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 17 minutes.
- Serve warm.
From TeaTime January/February 2015
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!