White Chocolate Scones
Submitted by caliber0040
White chocolate scones with heavy cream, cold butter, and generous chunks of white chocolate that go soft and creamy in the oven. Flaky, layered, and tender from keeping the butter cold.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
50 minThese scones are rich, buttery, and studded with generous chunks of white chocolate that soften and get creamy in the oven without fully melting. Heavy cream and an egg in the dough create a tender crumb that’s closer to a pastry than a biscuit.
The key to flaky scones is keeping the butter cold. Cut it into small cubes and work it into the flour quickly with a pastry blender until you have coarse, pea-sized crumbs. Those little pockets of butter create steam during baking, which is what gives you layers and lift.
Don’t overwork the dough once the wet ingredients go in. Knead just until it comes together. Tough scones come from too much handling, and a slightly shaggy dough bakes up more tender than a smooth one.
Pro Tips
- Cut the white chocolate into ½-inch chunks rather than using chips. Chunks create pockets of melted chocolate, while chips hold their shape too rigidly
- Pat the dough to ⅝ inch thick, no thinner. Thinner scones bake flat and crispy instead of tall and tender
- Gather scraps gently and re-pat once. Second-round scones will be slightly less tender, so eat those first
- Serve warm from the oven when the white chocolate is still soft and gooey inside
Variations
- Add dried cranberries or raspberries with the white chocolate for a fruit-and-chocolate combination
- Swap white chocolate for dark chocolate chunks for a richer, less sweet scone
- Brush tops with cream and sprinkle with coarse sugar before baking for a sparkly, crunchy crust
Ingredients
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into ½-inch cubes and scatter over the flour mixture. Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep everything cold.
- In a small bowl, whisk together the cold cream, egg, and vanilla.
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula or fork until the dough just starts to come together (it will be shaggy). Add the chopped white chocolate and knead 4–6 times in the bowl until the dough holds together. Do not over-knead.
- Turn the dough onto a lightly floured surface. With floured hands, pat it into a circle or rectangle about 5/8 inch (1.5 cm) thick. Cut with a 2½–3 inch floured biscuit cutter. Gently press scraps together and cut more scones.
- Place scones on the prepared baking sheet, 1–2 inches apart. For extra rise and golden tops, lightly brush with heavy cream or beaten egg.
- Bake 16–20 minutes, until lightly golden on top and set at the edges. Rotate the pan halfway through for even browning.
- Cool on the baking sheet on a wire rack for 5 minutes, then transfer scones to the rack. Serve warm for the best melty chocolate texture.
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