White Chocolate–Almond Scones
 
Yield: 18
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons fresh lemon zest
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • 1 (4-ounce) bar white chocolate, chopped
  • ⅔ cup sliced almonds, toasted
  • ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon lemon extract
  • Garnish: sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add white chocolate and almonds, stirring to blend.
  4. In a small bowl, combine ¾ cup plus 2 tablespoons cream and lemon extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 1¾-inch round cutter, cut 18 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sugar, if desired.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve warm.
Notes
Recommended Condiments: Clotted Cream, Lemon Curd
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-almond-scones-2-recipe/