Lemon Curd And White Chocolate Filled Scones Recipes

LEMON CURD AND WHITE CHOCOLATE FILLED SCONES

Steps:

• 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.

LEMON SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
• Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
• Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
• In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.