Sunday, June 3, 2012

White Chocolate Chunk Scones

These are, hands down, the BEST scones I've ever made.  Even [better than Starbucks], and any other bakery.  This recipe is absolutely perfect.  I wouldn't change anything about it.  The scones rise perfectly, and stay super soft and fluffy in the center.  One thing I hate about some scones I get in coffee shops is that they're too dry and crumbly, but this one is perfectly moist all the way through, while still having a consistency suited for dunking.  The white chocolate chunks are a must.  They aren't overpowering, and give the scones a wonderfully rich, sweet flavor.  Do NOT skip allowing the scones to sit...this allows the baking powder more time to work (like the rising part of making a bread loaf) and draws all the flavors together.  The beaten egg yolk gives the outside a shiny, smooth, exterior, and allows it to be very presentable....which only makes you want to eat them more(:  These are delicious even a few days later (2 to 3), and are great re-heated. 

Yield: about 8 scones


  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 5 tablespoons unsalted butter
  • 5 tablespoons white sugar
  • 2/3 cup milk
  • 1/2 cup chopped white chocolate (I used Ghirardelli Vanilla-Bean White Chocolate Bar) 
  • 1 egg yolk, beaten


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
  2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and white chocolate. Knead gently together, being careful not to over mix. Dough will be sticky.
  3. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter (or just ball it up with your hands). Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
  4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

No comments:

Post a Comment