Moist, Tender Scones!
Words not typically associated with scones… Traditional scones can be pretty plain and fairly dry – which is why they are served with jam, clotted cream and butter.
These scones don’t need any “accoutrement” – all the flavor and moisture is built in! Pour yourself a cup of tea and enjoy!
These Lemon White Chocolate Scones are a little crispy on the edges, but moist, tender and bursting with lemon flavor on the inside! They’re studded with white chocolate chips for creamy vanilla bursts of flavor. Drizzled over the top is a sweet, tangy lemon glaze. They don’t last long in my house – We absolutely love them!
Scone dough is a “short” dough like pie crust, biscuits, shortbread…the fat (butter in this case) is “cut-in” to the flour mixture. You can cut the butter into the flour mixture by hand, or with a stand or hand mixer – also with a food processor. Once the butter is cut-in and looks sandy in texture, then you mix in your wet ingredients – taking care to not overmix. The cutting in coats the flour with fat, reducing the formation of gluten and gives these kinds of doughs their flaky, tender, crisp, crumbly and sometimes sandy texture.
The dough will look shaggy and craggily when it’s done mixing – resist the urge to add extra liquids. If you can squeeze it together in your hands and it holds, then there’s enough moisture. Knead the mixture by folding it over on itself about 6 times, then form into a 9″ circle by patting with your hands or rolling. Cut into 12 wedges and you’re ready to bake!
Bake & Glaze Scones:
Since these scones will be glazed after baking, they didn’t need to be brushed with an egg wash or cream before baking.
These last for several days at room temperature. They can also be frozen before glazing.