White Chocolate Scones
Yield
8 servingsPrep
25 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
unsalted, chilled |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 6 | ounces |
white chocolate
cut into 1/2 inch chunks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
granulated |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
unsalted, chilled |
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 173.4 | ml/g |
white chocolate
cut into 1/2 inch chunks |
|
Directions
Preheat oven to 375℉ (190℃).
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into ½ inch cubes and distribute them over the flour mixture.
With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the cream, egg, and vanilla.
Add the cream mixture to the flour mixture and knead until combined.
Knead in the white chocolate.
With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat until all the dough is used.
Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top.
Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool.
Serve warm or cool completely and store in an airtight container.
