Serve these scrumptious White Chocolate Scones with Strawberry Preserves and Sweetened Whipped Cream.
White Chocolate Scones
- 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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.)
- 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.
- Brush tops of scones with remaining 1 tablespoon cream and sprinkle with sanding sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in center comes out clean, 16 to 18 minutes. Serve warm.
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