1/3 Photos of Lemon Curd and White Chocolate Filled Scones
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!
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- 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)
- 1Preheat oven to 400 degrees F.
- 2Lightly spray one cookie sheet with non-stick cooking spray.
- 3Mix together flour, sugar, baking powder and salt in a large mixing bowl.
- 4Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
- 5Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
- 6Divide dough in half.
- 7Place 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.
- 8Spread lemon curd over dough to within 1/2-inch of edge.
- 9Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
- 10Gently pinch edges to seal.
- 11Sprinkle top with coarse white sugar, if desired.
- 12Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
- 13Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
- 14Let cool for 5 minutes before drizzling melted white chocolate over top.
- 16Melt white chocolate and drizzle over top of scones in a zig-zag design.
- 17Cut scones into wedges.
- 18Serve warm or at room temperature.
- 19Store scones in an airtight container at room temperature.
- 21Melting Chocolate.
- 22Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
- 23Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
- 24Stir chocolate constantly while melting to keep the temperature consistent throughout.
- 25TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.
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Nutritional Facts for Lemon Curd and White Chocolate Filled Scones
Serving Size: 1 (685 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 353.2
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 7.8 g
- Cholesterol 23.7 mg
- Sodium 329.9 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 1.2 g
- Sugars 18.5 g
- Protein 6.6 g
The following items or measurements are not included: