White Chocolate Scones
After the success I had with substituting white chocolate for lard in Dan’s tea cakes, I was keen to try something similar with scones. I don’t like my scones too sweet as the usual addition of jam or honey make them quite sweet enough. So, so my reasoning went like this: if I substitute white chocolate for some of the butter and add a little bit more for sweetness, then can I also omit the sugar?
This is what I did:
- Finely grated 1.5 oz white chocolate (G&B) using my brilliant chocolate grater.
- Put this into a large bowl.
- Added 8oz flour (2oz wholemeal, 6oz white), 1 tsp cream of tarter and 1/2 tsp bicarbonate of soda and a large pinch of Himalayan pink salt.
- Rubbed 1oz unsalted butter into the flour mixture until all incorporated.
- Made a well in the centre and added 1/4 pt of sour milk.
- Gradually stirred in the flour using a knife until the mixture formed a ball of dough.
- Rolled this out on a floured board to what I thought at the time was 3/4 inch but was in fact more like 1/2 inch!
- Placed on a lined baking tray & baked on the top shelf of the oven at 190C for 13 minutes.
The scones were light, just the right side of sweet and tasted delicious with a slight flavour of vanilla and white chocolate. They were soft on the inside and slightly crunchy on the outside and were just as good on day two as on day one. I shall definitely be making these again. Topped with jam and cream and a nice pot of tea, they really hit the spot mid-afternoon. Although, actually, they were also rather good with passionfruit curd – more on that later.