‘Tis the season, which for many of us also means a revolving front door as friends and family come to visit. And while cereal and poached eggs work well for Monday to Friday breakfasts, weekend brunches call for something a little more special. Like our white chocolate scones, which are as delicious and holiday-worthy as they sound.
Scones are the ideal side for brunch – especially warm from the oven and served with butter and jam, or crème fraiche (try Chatelaine’s yogurt crème fraiche). And our version is so easy these scones can be on the table in less than 30 minutes – perfect for those surprise drop-ins! For a more festive scone, add in some dried cranberries along with the white chocolate.
Preheat oven and line baking sheets with parchment paper. Chop the chocolate coarsely and set aside. Then stir the flour, sugar, salt, and baking powder until evenly mixed. Add in the unsalted butter and combine with the flour mixture until crumbly. Tip: You can use a spoon, stand mixer, or food processor with a dough blade for this step.
Pour buttermilk over the flour mixture and stir with a wooden spoon until dough forms. Add the chopped chocolate and knead until just combined. Tip: If you don’t have buttermilk on hand, stir 1 Tbsp of lemon juice or vinegar into the milk and wait about 10 minutes until it begins to curdle.
Turn the dough out onto a floured surface and divide in two. Pat the dough disks until about 1 inch thick, then cut each into six triangles for a total of 12 scones. Brush each scone lightly with milk and sprinkle a little granulated sugar on top.
Pop the scones in the oven for about 12-15 minutes (watch for over-browning) and serve! Tip: You may want to keep the ingredients on hand, as we can almost guarantee these scones will become a holiday staple.
Try this recipe: White chocolate scones