White Chocolate Scones with Meyer Lemon Curd
- 8 tablespoons (1 stick) butter, frozen plus 2 tablespoons melted to brush on scone tops
- 5 ounces good quality White Chocolate chips
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups (10 ounces) unbleached all-purpose flour, plus additional for work surface
- 1/2 cup (3.5 ounces) sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- 1 pinch of freshly grated nutmeg
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- teaspoon finely grated zest from 1 lemon
- This recipe is vegetarian
- Produce
- 1 lemon, zest from (1 teaspoon)
- Cooking & Baking
- All-purpose flour, unbleached (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/4 teaspoon)
- Nutmeg (1 pinch)
- Sugar (1/2 cup)
- Table salt (1/2 teaspoon)
- White chocolate chips, good quality (5 ounces)
- Dairy
- Butter (8 tablespoons)
- Sour cream (1/2 cup)
- Whole milk (1/2 cup)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published March 29, 2012 (10 months ago).
75 people saved this recipe.
