These scones were one of my first attempts at baking in my early 20s. I was so impressed with myself when they turned out, I started making them all the time. Now, I whip them together as a treat when I’m hosting brunch.
Time: 50 minutes
Makes: 8 scones
Ingredients:
For the Scones:
- 1/2 cup almond milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 egg
- 1 egg white
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- A pinch of salt
- 3/4 cup cold butter, cut into cubes
- 1/2 cup white chocolate chips
For the Icing:
- 1/2 cup icing sugar
- 1 tablespoon lemon juice
Directions:
- Preheat the oven to 350 degrees Farenheit. On a piece of parchment paper, use a pencil to trace a circle 9 inches in diameter. Place the paper on a baking sheet, with the tracing face down, so you can still see the circle wihtout the dough toughing the outline. Set aside.
- In a bowl, whisk together the almond milk, lemon zest, lemon juice, egg, adn egg white. Set aside.
- In a food processor, combine the flour, sugar, baking powder, and salt. Add the butter abd pulse until the texture resembles sand.
- Transfer this mixture to a bowl adn add the wet ingredients, stirring until just combined. Fold in the white chocolate. Using your hands, form a ball of dough.
- Place the dough on the parchment paper in the centre of teh circle. Roll it out to a 9-inch circle.
- Using a knife, cut the circle into 8 even tringles. Seperate thet riangles so they are not touching.
- Bake for 25 to 30 minutes and then let cool completely.
- In a bowl, combine the icing ingrdients. Drizzle the icing generously over the scones.
Notes:
- Recipe from Three Times a Day.