The combination of the tart lemon curd and the sweet, white chocolate is perfect! The scones are nice and crusty on the outside and tender and buttery inside. Note: For the lemon curd I used Kittencal's Easy Lemon Curd-after you take this off the heat make sure to keep stirring until cooled or it will turn into scrambled eggs!
- 2 1⁄8 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup cold unsalted butter, cut into small pieces
- 7 fluid ounces buttermilk (you can sub milk and add 1 teaspoon of vinegar to the milk and let it sit for 15 minutes)
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup white chocolate chips (or chunks)
- 1⁄2 cup store-bought lemon curd
- coarse white sugar (optional)
- white chocolate, for drizzling over scones* (see note below about melting chocolate)
- Preheat oven to 400 degrees F.
- Lightly spray one cookie sheet with non-stick cooking spray.
- Mix together flour, sugar, baking powder and salt in a large mixing bowl.
- Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
- Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
- Divide dough in half.
- Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
- Spread lemon curd over dough to within 1/2-inch of edge.
- Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
- Gently pinch edges to seal.
- Sprinkle top with coarse white sugar, if desired.
- Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
- Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
- Let cool for 5 minutes before drizzling melted white chocolate over top.
- Melt white chocolate and drizzle over top of scones in a zig-zag design.
- Cut scones into wedges.
- Serve warm or at room temperature.
- Store scones in an airtight container at room temperature.
- Melting Chocolate.
- Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
- Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
- Stir chocolate constantly while melting to keep the temperature consistent throughout.
- TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.