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 addition 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 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.
White Chocolate & 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 2 oz (60g) of finely grated white chocolate into the dry ingredients, then follow the recipe below. Just make sure you replace the sour milk with whey.
Other Scone Recipes You Might Like
- Apple cider scones with cinnamon
- Chocolate chip 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. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
White Chocolate Scones. PIN IT.
White Chocolate Scones – The Recipe
White Textured Scones
- 2 oz (65g) wholemeal flour
- 6 oz (185g) plain flour
- ½ tsp bicarbonate of soda
- 1 tsp cream of tarter
- 1 oz (30g) salted butter
- 1 ½ oz (45g) white chocolate - grated
- ¼ pt (150ml) sour milk or kefir
- 1 pinch sea or rock salt I used Himalayan pink salt
- Turn the oven on to 190℃ (375℉, Gas 5).
- In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the 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.
- 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.