Tart Key lime zest mingles effortlessly with rich white chocolate in this beautifully balanced summer scone.
Key Lime– White Chocolate Scones
Serves: approximately 16
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon fresh Key lime zest
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 2 ounces white chocolate, finely chopped
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- 2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, zest, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in white chocolate.
- In a medium measuring cup, whisk together 1 cup cream and vanilla bean paste. Add cream mixture to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half, 3 to 5 times. Using a rolling pin, roll out dough to a 1⁄2-inch thickness. Using a fluted 2-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones on prepared baking sheet. Freeze until firm, approximately 10 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
