White Chocolate Scones


This my first time making scones and I chose a great recipe from Smith Bites website. They serve theirs with a lemon curd which I’m guessing is out of this world. I decided to try it with a raspberry jam. Wow. This is a winner! I added a little more white chocolate.

These are amazing served warm or room temperature.

White Chocolate Scones
 
Here are the Ingredients:
  • 8 tablespoons butter (1 stick), frozen plus two tablespoons melted
  • 6 oz white chocolate chips
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all purpose flour plus extra for the work surface
  • 1/2 cup sugar, plus 1 tablespoon for sprinkling on top
  • 2 teaspoons baking powder
  • 1 pinch of freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • parchment paper
Preheat oven to 425
 
Remove paper from the frozen stick of butter and use your grater attachment in your food processor. Remove from bowl and refreeze until ready to use. Combine milk and sour cream in a small bowl and place in refrigerator until ready to use. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the food processor (no need to wash from butter beforehand) and pulse a couple of times to mix. Add frozen grated butter and pulse a couple of times until butter is coated. Add milk and sour cream mixture and pulse until combined. Place flour on your work station and place dough mixture on top and dust it with more flour. With floured hands knead dough 6 to 8 times while adding flour as needed until it’s less sticky. Roll dough into a 12×12 square. Fold into thirds as if you are folding a business using a spatula if necessary to help lift from work surface. Lift short end and do the same thing in thirds to form a 4×4 square. Put dough on a flour dusted plate and place in freezer for 8 minutes. Transfer dough to a flour dusted work service and roll into a 12×12 square. Take chocolate chips and spread evenly over dough and gently press them into the dough. Roll dough, pressing to form tight log and press to form a 4×12 log. Using a sharp floured knife cut lengthwise into 4 squares. Cut each square diagonally in two. You can leave this size, but I cut them again to make them smaller. Place on a parchment lined cookie sheet and brush with melted butter. Sprinkle with sugar and bake on middle oven rack for 23 minutes. Transfer to wire rack and cool for 10 minutes. You’re gonna love them.
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