Clementine & White Chocolate Scones
Moist, tender heavy cream scones bursting with bright citrus flavors, delicate white chocolate chips and a sweet clementine glaze.
Servings: 12 scones
Ingredients
Clementine & White Chocolate Scones
- 2 3/4 cups of all purpose flour
- 1/4 cup of cornstarch
- 1 teaspoon of salt
- 3 teaspoons of baking powder
- 1/3 cup of granulated sugar
- 1 1/2 cups of heavy whipping cream
- 1/4 cup of fresh clementine juice with pulp
- 1 tablespoon of fresh clementine zest
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of citrus or orange extract (optional)
- 3/4 cup of white chocolate chips
- 1/4 cup of heavy cream (for brushing the scones)
- 2 tablespoons of coarse sugar (for sprinkle the scones)
Clementine Glaze
- 1 - 1 1/4 cups of confectioners sugar, sifted
- 1/2 teaspoon of vanilla extract
- 1-2 tablespoons of fresh clementine juice
Instructions
- In a large bowl, whisk 2 3/4 cups all purpose flour with 1/4 cup of cornstarch, 1 teaspoon of salt, 3 teaspoons of baking powder, 1/3 cup of granulated sugar and 3/4 cups of white chocolate chips
- In a separate bowl, whisk 1 1/2 cups of heavy whipping cream, 1/4 cup of fresh clementine juice with pulp, 1 tablespoon of clementine zest and 2 teaspoons of vanilla extract
- Add the heavy cream mixture to the flour mixture and gradually mix until no dry ingredients are visible
- Divide the dough in two equal portions and transfer the portions onto a parchment lined baking sheet
- Gently form the portions of dough into 2 flat disks about 6 inches across
- Transfer the dough into the freezer for 30-60 minutes
- Preheat your oven to 400 degrees
- Remove the dough from the freezer and slice each disk into 6 equal wedges
- Arrange the wedges about 2 inches apart on the parchment lined baking sheet and brush the top of each wedge with heavy cream and sprinkle with coarse sugar
- Bake on the middle rack of a 400 degree oven for 22-25 minutes or until the edges of each scone begin to lightly brown and the tops look set
- Transfer the scones onto a cooling rack to cool before glazing
- Make the glaze by whisking 2 tablespoons of clementine juice with 1/2 teaspoon of vanilla extract and a cup of confectioners sugar until you have a thick drizzle consistency (add additional confectioners sugar if thickening is necessary)
- Drizzle the cooled scones with your glaze and enjoy!
- Store leftovers in an airtight container for up to 3 days