White Chocolate Scones

Instructions

1. 1

   Preheat the oven to 190°C (170°C for fan-assisted ovens). Line a baking tray with parchment paper.

   Tip: Ensure the parchment paper is large enough to accommodate the scones.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk or a stand mixer with a whisk attachment to ensure a smooth mixture.

3. 3

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

   Tip: Avoid overworking the mixture, as this can lead to tough scones.

4. 4

   In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract.

   Tip: Use a whisk or a stand mixer with a whisk attachment to ensure a smooth mixture.

5. 5

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

   Tip: Be gentle when stirring the dough, as you want to preserve the air pockets.

6. 6

   Fold in the white chocolate chips.

   Tip: Use a gentle folding motion to distribute the chocolate evenly.

7. 7

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

   Tip: Avoid overworking the dough, as this can lead to tough scones.

8. 8

   Pat the dough into a circle that is about 2.5 cm thick.

   Tip: Use a light touch to avoid developing the gluten in the dough.

9. 9

   Cut the scones into wedges or use a biscuit cutter to create a more uniform shape.

   Tip: Gently press the cutter into the dough to avoid tearing the scones.

10. 10

    Place the scones on the prepared baking tray, leaving about 2.5 cm of space between each scone.

    Tip: Use a gentle touch to avoid transferring excess heat to the scones.

11. 11

    Bake for 20-25 minutes, or until the scones are golden brown.

    Tip: Use a thermometer to ensure the scones are cooked to a safe internal temperature of 180°C.