Ingredientes para Lemon Curd And White Chocolate Filled Scones
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 3/4 cup buttermilk
- Ground Ginger
- 1 cup white chocolate chips
- 1/2 cup lemon curd (kittencal's recipe #144944)
- White Sugar
- 4 ounces white chocolate, for drizzling
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Cómo preparar Lemon Curd And White Chocolate Filled Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 3/4 cup buttermilk, 1 teaspoon grated ginger, and 1 cup white chocolate chips until the dough just comes together. Do not overmix.
- Divide the dough in half.
- On a lightly floured surface, roll out one half of the dough into a 7-inch circle.
- Spread 1/2 cup lemon curd evenly over the dough, leaving a 1/2-inch border.
- Roll out the remaining dough into a 7-inch circle.
- Carefully place the second circle of dough over the lemon curd.
- Gently pinch the edges to seal.
- Cut the dough into 8 wedges, making cuts about 1/4 inch deep.
- Sprinkle the top with coarse white sugar (optional).
- Bake for 18-20 minutes, or until golden brown.
- Let cool for 5 minutes on the baking sheet.
- Meanwhile, melt 4 ounces of white chocolate in a double boiler or microwave (in 30 second intervals, stirring frequently).
- Drizzle the melted white chocolate over the scones in a zig-zag pattern.
- Serve warm or at room temperature. Store leftover scones in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
74g
Fat
39g
Carbs
17g
