Tender white chocolate scones smeared with tangy homemade lemon curd. —Riley Wofford
- Makes 12 scones
- Lemon Curd:
stick unsalted butter, at room temperature
fresh lemon juice
Pinch of kosher salt
1 3/4 cups
2 tablespoons sugar
1/2 teaspoon baking powder
stick cold unsalted butter, diced
white chocolate, roughly chopped
large egg, beaten with 1 tablespoon of water
In This Recipe
- Lemon Curd:
- Using a vegetable peeler, remove the zest from the lemons and place in the bowl of a food processor. Add the sugar and pulse until the zest is finely chopped.
- Beat the butter and lemon-sugar mixture in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the lemon juice and salt and blend until smooth.
- Pour the mixture into a medium saucepan and place over low heat. Cook for about 10 minutes, stirring constantly, until a candy thermometer registers 175°F. Remove from the heat and transfer to a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard. Chill in the refrigerator for at least 2 hours.
- Combine the flour, sugar, baking powder, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the white chocolate. Gradually add the cream and mix just until the dough comes together.
- Line two baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 7-inch circle, about ¾-inch thick. Using a sharp knife, cut the dough into 12 wedges and place on the prepared baking sheets, spacing them 1-inch apart. Freeze for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for about 20 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.