Lemon Curd and White Chocolate Filled Scones

Lemon Curd and White Chocolate Filled Scones

Time: 45 mins

Ingredients

• 2 1/8 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 7 fluid ounces buttermilk (you can sub milk and add 1 teaspoon of vinegar to the milk and let it sit for 15 minutes)
• 1/2 teaspoon ground ginger
• 1/2 cup white chocolate chips (or chunks)
• 1/2 cup store-bought lemon curd
• coarse white sugar (optional)

Directions

• 1 Preheat oven to 400 degrees F.
• 2 Lightly spray one cookie sheet with non-stick cooking spray.
• 3 Mix together flour, sugar, baking powder and salt in a large mixing bowl.
• 4 Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
• 5 Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
• 6 Divide dough in half.
• 7 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.
• 8 Spread lemon curd over dough to within 1/2-inch of edge.
• 9 Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
• 10 Gently pinch edges to seal.
• 11 Sprinkle top with coarse white sugar, if desired.
• 12 Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• 13 Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
• 14 Let cool for 5 minutes before drizzling melted white chocolate over top.
• 15 Topping:.
• 16 Melt white chocolate and drizzle over top of scones in a zig-zag design.
• 17 Cut scones into wedges.
• 18 Serve warm or at room temperature.
• 19 Store scones in an airtight container at room temperature.
• 20 *Note:.
• 21 Melting Chocolate.
• 22 Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
• 23 Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
• 24 Stir chocolate constantly while melting to keep the temperature consistent throughout.
• 25 TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.