These were once compared to Ted Lasso’s famous Biscuits that he brings to Rebecca in the pink box. I hope his biscuits are this good. These remind me of biscuits, wedding cake and decorated sugar cookies. Therefore, they taste like a celebration.
What is a Scone?
A scone is a quick bread of British origin. It is classically served during tea time with clotted cream. A scone is usually compared to a biscuit. The main difference between the two is scone is more sweet, dense and crumbly, while a biscuit is a softer and flakier. If you are comfortable making one, you can definitely make the other. To be honest, a scone is even easier to make than a biscuit, and a little more exciting.
I was so intimidated to make my first scone, and once I did I was kicking myself for not making them before. They are so simple and so easy to make on the spot or to make ahead.
Tips and Tricks
Food Processor You can use a food processor for this recipe. Just make sure not to overwork it. I have included the food processor notes in the recipe.
Size of the Scone In this recipe, we make smaller scones. If you want a larger scone, simply make one circle of dough and cut it into 8 triangles and increase the bake time to 16-18 minutes.
Make Ahead Scone dough freezes great. If you make the dough a day ahead you can simply put it in the fridge and when you are ready to bake, sprinkle with sugar and bake according to the recipe. If you make the dough to bake a few days or weeks ahead, put it in a Ziploc Freezer Bag and place in the freezer. When you are ready to bake, take out from the freezer and place on a parchment lined sheet tray, sprinkle with sugar and then preheat the oven to bake. Increase the bake time by 3 or 4 minutes.
White Chocolate I have never been a big white chocolate fan, but when it is baked into something or melted into a custard, it changes everything. I love Ghirardelli White Chocolate Chips for this recipe.
Party Scones Simply add in 2 Tablespoons of sprinkles to these scones at the end for a festive look. I love making these for birthday breakfast or treats.
Recipe
White Chocolate Almond Scones
These biscuits were once compared to Ted Lasso’s biscuits that he brings to Rebecca in the pink box. I hope his biscuits are this good. These biscuits taste like a celebration.
Ingredients
- 2 C AP Flour
- 1 Tbsp Baking Powder
- 3 Tbsp Granulated Sugar, plus 2 Tbsp for sprinkling
- 1/2 tsp Kosher Salt
- 5 Tbsp Unsalted Butter, Chilled, cut into 1/4 inch pieces
- 1/2 C White Chocolate Chips
- 1 C Heavy Cream
- 1 tsp Almond Extract
Directions
- Step 1 Preheat oven to 425 degrees.
- Step 2 Pour cream into a liquid measuring cup. Add almond extract to the cream.
- Step 3 Combine flour, baking powder, sugar and salt in a medium bowl. Whisk to combine. If using a food processor, pulse 6 times.
- Step 4 Add butter and using fingertips, press into smashed pea sized pieces. If using a food processor, add butter evenly throughout the surface and pulse 10 times, 1 second each pulse.
- Step 5 Using a spatula or your hands , fold in cream and white chocolate and mix until the dough comes together. If using a food processor, pour in cream evenly around the mixture and add the white chocolate and pulse until dough comes together. You may need to combine the dough on a lightly floured surface. Do not over process.
- Step 6 Place the dough on a lightly floured surface and shape into two 1” thick circles. Cut each circle into 8 triangle pieces, like a pie. (Cut in half, then cut those halves in two and repeat one more time.) You will have 16 scones.
- Step 7 Place the scones on a parchment lined sheet pan. Sprinkle each scone with sugar and bake for 12-14 minutes or until golden brown on all corners. Let cool for at least 10 minutes.
- Step 8 Serve warm or room temperature.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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