I made these scones for a mother’s day brunch, and they were incredible so I’d like to share them with you all now. Try their deliciousness for yourselves and prepare to be amazed!
Here’s what you’ll need:
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 stick unsalted butter (1/4 plus half a quarter in cup form)
- 1/2 cup white chocolate chips*
- 3/4 cup whipping cream
- 2 large egg yolks
- 1 1/4 tsp maple extract
- 1 whole egg, beaten with 1 tsp water (for glaze)
*Original recipe calls for toasted chopped pecans (I used chocolate as I was baking for someone with a nut allergy); you can put whatever you’d like in the scones: nuts, chocolate, etc.
Recipe makes about 12 scones.
Here’s what you do:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicon mat.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Using fingertips, rub in butter until mixture resembles coarse meal. Do not overblend.
- Stir in white chocolate chips.
- In a medium bowl, whisk together cream, egg yolks, and maple extract until blended. Pour over the flour mixture; stir until moist clumps form.
- Turn dough out onto a lightly floured work surface and knead gently until smooth, about four turns.
- Pat dough out to 1/2-inch thickness.
- Using 2-inch diameter glass or cutter, cut out scones. Gather scraps. Pat out dough and cut out additional scones. (Or you can try clumping the dough as you would a cookie.)
- Transfer scones to prepared baking sheet. Brush with egg glaze.
- Bake until scones are browned and tester inserted comes out clean – about 13 minutes.
- Cool slightly. Serve warm or at room temperature (I like them warm best).
Have them with butter, cream and jam, or just have them plain; regardless, your taste buds will thank you!