Lemon Curd and White Chocolate Filled Scones

Recipe by Juenessa
READY IN: 45mins
YIELD: 6-8 scones




  • 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.
  • Topping:
  • 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.
  • *Note:
  • 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.