White Chocolate Drop Scones

Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: For easy cleanup

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Make sure to get rid of any lumps

3. 3

   Add cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Don't overwork the mixture

4. 4

   In a small bowl, whisk together granulated sugar and heavy cream until well combined.

   Tip: Make sure the mixture is smooth

5. 5

   Add the white chocolate chips to the sugar mixture and stir until they are evenly distributed.

   Tip: Don't worry if the mixture is a bit chunky

6. 6

   Add the eggs to the sugar mixture and stir until the mixture is smooth and well combined.

   Tip: Make sure the eggs are fully incorporated

7. 7

   Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.

   Tip: Don't overmix the dough

8. 8

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together into a cohesive mass.

   Tip: Be gentle so you don't overwork the dough

9. 9

   Pat the dough into a circle that is about 2.5 cm (1 inch) thick.

   Tip: Make sure the dough is evenly thick

10. 10

    Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

    Tip: Make sure the scones are evenly sized

11. 11

    Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.

    Tip: Don't overcrowd the baking sheet

12. 12

    Bake the scones for 18-20 minutes, or until they are golden brown.

    Tip: Keep an eye on them after 15 minutes

13. 13

    Remove the scones from the oven and let them cool on a wire rack for 5-10 minutes before serving.

    Tip: Let them cool completely before storing