Beautifully light textured white chocolate scones. They’re soft on the inside and slightly crunchy on the outside and hold a hint of vanillary sweetness. And they’re just as good on day two as on day one. Perfect for loading with jam and cream.
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 toppings of jam or honey make them quite sweet enough.
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?
Given that I rarely add sugar to scones anyway, this dilemma didn’t take long to resolve.
Sour milk is actually quite hard to come by these days. Unpasteurised milk sours naturally, but pasteurised milk tends to just go off. It’s very easy to make a cheat’s version though. You can find out how in my gluten-free sponge cake post.
The scones are light, just the right side of sweet and taste delicious with a slight flavour of vanilla and white chocolate. They’re soft on the inside and slightly crunchy on the outside and are just as good on day two as on day one.
They are now a scone regular on our table. Not I hasten to add that we indulge that often. Top 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.
White Chocolate And Whey Scones
If, like us, you make your own labneh or cream cheese from kefir, you’ll have a lot of whey leftover. When I first made these white chocolate and whey scones, I’d just made some Yorkshire curd tarts, which produced plenty of whey to make this recipe.
If you’re looking for ways to use up any excess whey, these scones are not only light and moist, but they’re delicious too. They’re also quicker and easier to make than ordinary scones. Grated white chocolate replaces butter, so there’s no need to rub the fat into the flour.
Stir two ounces (sixty grams) of finely grated white chocolate into the dry ingredients, then follow the recipe below. Omit the additional white chocolate in the recipe though. Just make sure you replace the sour milk with whey.
These white chocolate and whey scones make an equally delicious vehicle for copious amounts of jam and clotted cream.
Other Scone Recipes You Might Like
- Apple cider scones with cinnamon
- Chocolate chip scones
- Fresh fig scones
- Matcha green tea scones
- Rich dark chocolate scones
- Spelt strawberry shortcakes with lemon & thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you try one of these recipes for white chocolate scones, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Please share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more white chocolate recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
White Chocolate Scones. PIN IT.
White Chocolate Scones – The Recipe
White Chocolate Scones
Ingredients
- 2 oz wholemeal flour (65g)
- 6 oz plain flour (all purpose flour) (185g)
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp cream of tartar
- 1 pinch sea or rock salt I used Himalayan pink salt
- 1 oz salted butter (30g)
- 1 ½ oz white chocolate (45g) grated
- ¼ pt kefir, buttermilk, sour milk or watered down yoghurt (150ml)
Instructions
- Turn the oven on to 190℃ (170℃ fan, 375℉, Gas 5).
- In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.2 oz wholemeal flour, 6 oz plain flour (all purpose flour), ½ tsp bicarbonate of soda (baking soda), 1 tsp cream of tartar, 1 oz salted butter, 1 pinch sea or rock salt
- Stir in the white chocolate.1 ½ oz white chocolate
- Make a well in the centre and add the sour milk. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough. Bring it together with your hands, but as gently as possible.¼ pt kefir, buttermilk, sour milk or watered down yoghurt
- Roll the dough out on a floured surface to about ¾″ (2cm) thick then cut into rounds with a 2 ½” (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
- Place on a lined baking tray, then bake in the top part of the oven for 15 minutes or until the scones are golden and the bases sound hollow when tapped. Place on a wire rack to cool.
- Eat warm or at room temperature, but preferably on the day they're made. Split in half and load with jam and cream.
Notes
Nutrition Estimate
Sharing
I’m submitting these white chocolate scones to Teatime Treats as Karen of Lavender & Lovage has chosen scones as the theme for this month. The challenge is hosted on alternate months with Kate of What Kate Baked.
Hannah says
Oh brilliant – I’m always looking for new ways to use whey as I end up with a lot of it after I make curd cheese.
Choclette says
Scones are a great way to use up some of that excess whey. Would love to know what else you do with it.
Brogan says
These sound absolutely divine! Who doesn’t love a scone with cream and jam?! xxx
Judith Luscombe says
I just adore white chocolate and think it would be a fantastic ingredient to add to scones.
Dee Johnson says
I am having a weekend in my kitchen this weekend just baking and nothing else and this recipe is going to be one of the things I will be trying
Maggie says
I would never have thought to make chocolate scones! What a great idea for chocoholics.
Garden Tea Cakes and Me says
Genius! who would of thought to make such amazing changes to a scone recipe, one to add to my baking list 🙂 thanks
Choclette says
Thank you – flattery will get you everywhere 😉
Javelin Warrior says
Wow, I never would have thought to swap out lard (or even butter) for white chocolate, but that’s genius and I’m sure it tastes better than plain or lard. It doesn’t seem the scones were gooey – but I’m guessing they were very moist…
Choclette says
Thank you JW. No, they weren’t in the least bit gooey. If you use a good quality white chocolate where the cocoa butter is high, it should work well. Cocoa butter is quite a hard fat, but gives a nice soft result.
Grazing Kate says
I’m intrigued by the ‘sour milk’, do you literally use milk that has gone off? I sometimes use buttermilk or yoghurt for scones – what are you using?
Choclette says
Kate, gone off milk is horrible!!! You won’t get sour milk with pasteurised. But I’m lucky enough to be able to get raw milk and that mostly goes sour rather than going off – it sort of goes thick like buttermilk and tastes, well “sour”. Although you have to be careful, sometimes it just goes off. Alternatively, you can add lemon juice to milk to make it go sour.
Jaime says
Such a lovely recipe, I’m really keen to try this as we have all the ingredients bar sour milk so may just use whole milk. Can’t wait!
Choclette says
Jaime, you could just put a squeeze of lemon into the milk to make it sour – that works as a good substitution.
celia says
Choclette, you are very, very clever. I would never have thought to sub white chocolate for lard. And the chocolate grater is yet another gadget I’m probably going to have to have.. 😉
Choclette says
Thanks Celia, although all credit goes to Dan rather than me. I got the idea after making his tea cakes where he suggests vegetarians can use white chocolate rather than lard. The chocolate grater works really well – once I sussed that putting a bowl underneath to catch the chocolate worked much better than a plate. I used to just get melted chocolate all over my hands!
Jo says
Very creative and sounds delicious. Anything white chocolate is a massive winner in my books.
Choclette says
Thanks Jo. I’m with you, white chocolate works really well in baking IMHO.
Baking Addict says
Great idea using the white chocolate. Glad it worked well! I tend to reduce the sugar amounts from most recipes but have been caught out a few times! Plus as you’ve mentioned, with scones you can always add your own sugar in the form of jam or honey later.
Choclette says
Thanks Ros. I didn’t used to use sugar in my scones at all, but have been seduced recently because of making chocolate scones which somehow seem to call for a bit of sugar. Think I will try some without next.
thelittleloaf says
I love the idea of a white chocolate scone and can imagine they are heavenly with passion fruit curd – such a delicious combination of smoothly sweet and beautifully sharp.
Choclette says
Oh that passionfruit curd is so delicious and it did go particularly well with the scones – you described it just so 🙂
Angie's Recipes says
These look so wonderful, and perfect for tea time!
Choclette says
Thank you Angie. Now I know they work, I just need to invite some friends over and make some more 😉
Choclette says
Thanks Karen, but really how could I do anything else? Really looking forward to joining you all for a fabulous scone fest at the end of the month 🙂
Karen S Booth says
What a FABULOUS entry for Tea Time Treats thanks and I can see how white chocolate would work so well in these too…Thanks for entering Tea Time Treats with a special Choclette recipe, Karen
fiona maclean says
LOL would you all STOP talking about chocolate till after monday! Seriously these look fabulous. And with my new found scone making skills I might have a go!
Choclette says
Fiona, it’s impossible for me to stop talking chocolate AND Monday is not so far away now – good luck.
Janice says
ooh chocolate AND scones, fabulous idea. They look like they have risen well even if you rolled to half and inch.
Choclette says
They did well Janice, but I still wish I’d made them thicker – always find it hard to judge scone size.
hungryhinny says
Looks like the substitution worked out well – and that chocolate grater looks amazing, I always make so much mess trying to grate chocolate normally!
Choclette says
Yes, I was pleased with these. The grater works really well – as long as you’ve got somewhere to put it!!!
Maggie says
What a great idea for chocoholic/scone fans!
Choclette says
Qui moi? Chocolholic?
Gloria says
these white chocolate scones look really amazing!:)
Choclette says
Thanks Gloria – they taste very good too 🙂
Chele says
Did you say white chocolate and scones? In the same breath? I think I need to go and lie down in a dark room for a little bit!
;0)
Choclette says
No lying in dark rooms allowed Chele – just get into that kitchen and bake 😉
Laura@howtocookgoodfood says
What a lovely looking grater that is! X
Choclette says
It certainly makes grating chocolate a lot easier Laura
C says
Interesting idea to replace both butter and sugar with white chocolate. It looks like it’s worked a treat – they look great.
Choclette says
Thanks C. I didn’t replace all of the butter, only half of it, but they did work well and kept better than scones normally do too.
Laura@howtocookgoodfood says
What a. Good recipe, love your clever use of white chocolate . Even better to hear they are also good the next day. Am interested to know more about your chocolate grater too! Xx
Choclette says
Thanks Laura. I meant to put a link in to the grater and forgot – now rectified!
Choclette says
Ha ha Johanna. I have to hide all chocolate from CT or I would have nothing to use either. I never used to use sugar in scones either, not until I started making chocolate ones anyway!
Johanna GGG says
sounds like a great idea and I am amused at the idea of rubbing white chocolate into butter – I checked my basic scone recipe and it doesn’t have sugar but many do and I can imagine this is just right – now I wish we were the sort of household to just have white chocolate hanging about (but if he finds it E hoovers it up)
Dom at Belleau Kitchen says
they are STUNNING!!!… I can totally imagine what these taste like, quite rich and a little buttery and biscuity? Divine x
Choclette says
Dom, stunning? Ha ha, you say the nicest things! Though I am feeling a little proud of this invention.
A Trifle Rushed says
How creative, I love the way you bake with such flair and imagination! These sound delicious, I love that they stayed fresh for a second day. Jude x
Choclette says
Oh thank you for saying such nice things Jude, you always give me a boost 🙂 Actually, I ate the last one on day 5 and it was fine warmed up slightly in the oven.
Lucy, Vanilla Frost says
These look great! Good idea. You have a grater especially for chocolate??
Choclette says
Ha ha Lucy, I do. I got fed up with chocolate melting in my hand and this one works a treat. You can of course use it for other things, but I haven’t felt the need to yet.
Suelle says
I’ve always used a basic plain scone recipe with no added sugar (as in the Be-Ro book/website), but this sounds a tasty variation if you are used to adding sugar.
Choclette says
Quite right too Suelle. I never put sugar in scones either before I started making chocolate ones. But many people do seem to like a sweet scone and most of the recipes state to put sugar in.
Foodycat says
That looks so good! What a clever idea!
Choclette says
Thank you Alicia, I was really pleased with them.
Sue/the view from great island says
This is so creative—can you taste the white chocolate, or does it just give the scones a sweetness? I recently made dark chocolate scones, and now I’d love to experiment with the white.
Choclette says
Yes, you could taste the white chocolate a bit and definitely the vanilla (it was G&Bs very vanillary white choc), but it also contributed to the soft texture. I’ve made chocolate ones using cocoa, but haven’t actually tried chocolate. How did they turn out?
Green Dragonette says
What a tasty tea time treat!!
Choclette says
Yes they are. Trouble is, whenever I make scones I feel I want to have a tea party, but it’s usually too late to organise by the time I’ve thought to make them.