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
Ingredients:
- 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
Directions:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
- 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.
- 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.
- Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.
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