White chocolate scones



15 min


27 min


12 Scones

White chocolate scones


  • 90 g white chocolate , or 1/2 cup toasted coconut
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar , plus extra for dusting
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1 cup buttermilk , or milk
  • 2 tbsp milk


  • Preheat oven to 425 F (220 C). Lightly coat a rimmed baking sheet with oil or line with parchment paper. Coarsely chop chocolate. In a large bowl, stir flour with sugar, baking powder and salt to evenly mix.
  • Using your fingers, a fork or pastry blender, work in butter until crumbly. Pour in buttermilk. Using a wooden spoon, stir until almost mixed. Add chocolate and knead in, just until mixed.
  • Turn onto a floured counter. Divide dough in half. Gently pat each half into a circle about 1 inch thick. Cut each circle into 6 triangle-shaped scones, for 12 in total.
  • Place scones on baking sheet at least 1 inch apart. Lightly brush with milk. Sprinkle with a little sugar if you wish. Bake in centre of preheated oven until lightly golden, 12 to 15 minutes.

Nutrition (per serving)

  • Calories
  • 204,
  • Protein
  • 4 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 198 mg.

Top these delicious oven-baked scones with yogurt creme fraiche for a delectably creamy treat.

Yogurt Creme Fraiche

Try this recipe in place of the usual clotted-cream scone spread. Line a sieve with a dampened cheesecloth or clean thin cloth. Place the sieve over a bowl and spread 2 cups Balkan-style plain yogurt (5.9% MF) over the cloth. Lightly cover and leave at room temperature for at least 2 hours, or cover with plastic wrap and refrigerate overnight. The longer the yogurt drains, the thicker it will be. Discard the liquid in the bowl. Makes 2 cups.