If you were anywhere near social media yesterday, you might have gotten the impression that everyone you know was cooking gorgeous photo-worthy meals for either Passover or Easter.
For my part, I did the laundry and took a 3-hour nap with my cats. And I had popcorn for lunch.
I have nowhere to be today, and am not hosting an epic Easter brunch, but even with cloudy skies and the threat of rain (and maybe because of those things), I'd like to do something a little special. So I'm going to make these scones.
Eaten warm, they are tender, flaky, and redolent with the scent of Meyer lemon. And if made with quality ingredients, they will keep for days. So even if it's just you and the cats at home today, make a full batch, and welcome spring into your kitchen for the rest of the week.
Meyer Lemon and White Chocolate Scones
I have found that the quality of certain ingredients dramatically impacts the flavor and shelf-life of my baked goods - particularly the flour, butter, and chocolate. For that reason, I have specified what product I've used in those cases. You don't have to use these products (and no, this post is not sponsored in any way), I just think it's helpful to know.
- 2 yolks from large eggs
- 1 cup heavy cream
- 2 tablespoons freshly-squeezed Meyer lemon juice
- 3 cups all-purpose white flour (I used King Arthur Organic All Purpose Flour)
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cold, unsalted butter (I used Casco Bay Creamery unsalted Farm Block)
- 1 tablespoon freshly grated Meyer lemon zest
- 1 cup chopped quality white chocolate (I used Republica del Cacao Ecuadorian white)
Heat your oven to 375 degrees.
In a glass measuring cup, place the yolks and the cream. Stir in the lemon juice. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
With a wand hand grater, grate the cold butter directly into the dry ingredients, and mix in with your hands. Toss in the lemon zest and the chopped white chocolate and combine gently.
Pour on the cream/egg/lemon juice mixture and stir quickly with a large rubber spatula. Add more cream if needed, stirring briskly, with few strokes after any addition. You should have a craggy, dry dough that doesn't really hold together.
Turn onto board and, using a bench scraper, and the fraisage method, quickly bring the dough together. Flatten the dough into an 8-inch disc, fold it twice over itself (so that it resembles a triangle, and then, using a light hand, form into a disc again. Cut the disc into 8 triangles with a very sharp knife. Place on two parchment lined cookie sheets, four to a sheet.
Bake at 375 degrees for 20-25 minutes. Rotate the sheets once during baking. Remove from the oven and allow to cool.
If you have it, serve these scones with clotted cream, and a cup of milky Earl Grey tea.