White-Chocolate-Chip Scones

White-Chocolate-Chip Scones

These scrumptious White-Chocolate-Chip Scones have notes of vanilla and fragrant lemon zest.

White-Chocolate-Chip Scones
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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add white chocolate morsels, stirring to combine. Set aside.
  5. 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.
  6. 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.
  7. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 17 minutes.
  8. Serve warm.
From TeaTime January/February 2015

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