Maybe it's because my memory fails me from time to time, maybe it's because I like to be organized or maybe it's a little bit of both but, either way, I am a list person. For the past two months, I have been working on a list of fall foods to make and blog about. Some things I have never made; some things I want to put a new twist on; some things I think I can do even better. On the top of the list is scones. I certainly have enjoyed eating them but have never attempted to make them. I came across a pretty popular scone recipe on Allrecipes with great reviews, so I decided to start from there and make a few changes. Instead of raisins, I used white chocolate chips (at the request of my daughter). I added some orange zest and vanilla extract and made an orange glaze for the top. These turned out fantastic! My husband generally does not care for sweets but he loved these and asked for them for breakfast the following morning, as did my daughter. These are definitely going under my favorite recipes list!
White Chocolate Scones
- 2 c all-purpose flour
- 1/3 c white sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp fresh orange zest
- 1/2 c white chocolate chips
- 1 c butter, cut in 1/2 inch pieces and frozen
- 1 large egg
- 1/2 c sour cream
- 1 tsp pure vanilla extract
- 1/3 c freshly squeezed orange juice
- 1 2/3 c confectioners' sugar
- 1/2 tsp pure vanilla extract
Position the rack in the lower-middle part of the oven. Preheat oven to 400 degrees.
In a food processor, combine the flour, sugar, baking powder, baking soda, salt, orange zest, white chocolate and frozen butter. Process until the mixture resembles coarse crumbs.
In a medium bowl, whisk together the egg, sour cream and vanilla extract. Pour the mixture into the food processor. Process until it becomes a sticky dough.
Set the dough on a lightly-floured surface. Cover your hands in flour, to prevent sticking. Shape the dough into an 8 inch circle that is approximately 3/4 inches thick. Cut the circle into 8 triangles.
Place the scones on a greased baking sheet 2 inches apart. Bake for 15 to 17 minutes, or until lightly golden. Allow to cool for 5 minutes before removing.
Make the orange glaze: In a medium bowl, combine the orange juice, confectioners' sugar and vanilla extract. Generously drizzle the glaze over the scones.
Serve warm or at room temperature with a side of the remaining glaze, for dipping.