Are these mini scones or are these cookies? Scokies? I promise you they’re scones, just really little and not as puffy, but very delicious.
When I first made scones, I couldn’t believe how easy it was – my scones looked rustic, but the taste and texture were perfect. I gloated over it for a while but it took me forever to make another batch of scones. A couple of weekends ago, I had a kitchen fail with a batch of blueberry scones, but eventually redeemed myself with these Mini Lemon White Chocolate Scones.
I know that scones aren’t supposed to be sweet and I bet you’re already thinking that I went overboard again, but even with white chocolate, these little baby scones are still closer to breakfast and tea time than dessert.
The secret is the abundant amount of lemon zest AND lemon extract that I mixed in. (Thanks to the generous folks over at Nielsen-Massey for sending me samples!) The bright lemon flavors temper the sweetness of the white chocolate chips, and blends in nicely into the buttery and crumbly dough. There’s a sweet and creamy aftertaste, but nothing too aggressive. Think subtle creaminess, more Mumford & Sons than Lady Gaga.
I really love white chocolate, but to those who are averse to it, you can omit it and substitute something else – maybe dried cherries or fresh berries? Nuts would be good, too. Or coconut. Milk or dark chocolate is always an option (at least for me). Or just keep it simple: make mini lemon scones.
OR! If you omit the white chocolate (and the sprinkle of sugar on top) and just use lemon zest and lemon extract, you can even turn this into a savory scone! A lemon rosemary scone would be awesome. So awesome. Eat it for breakfast. Eat it as a snack. Serve it with some barbecue or chicken. Slather it with butter.
(Do you like the word accoutrements? I had to Google it. It’s just a fancy way of saying extra stuff.)
They kinda look like fat cookies, but they’re really just tiny little scones. Mini bites filled with bright lemon flavor and sweet and creamy white chocolate. Sco-good.
Mini Lemon White Chocolate Scones
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dark brown sugar
1/2 cup butter, chilled, cut into small pieces
1/2 cup heavy cream
2 teaspoons vanilla (I used Nielsen-Massey Tahitian pure vanilla extract)
1 tablespoon lemon zest
1 teaspoon lemon extract (I used Nielsen-Massey pure lemon extract)
1 cup white chocolate chips
1 tablespoon sanding sugar
- Preheat oven to 425 F.
- In a big mixing bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar. Add the cold butter and cut into mixture with two knives (or a pastry cutter, or your fingers) until the mixture resembles coarse crumbs.
- Stir in cream, vanilla, lemon zest and lemon extract, and mix just until blended and moistened. Fold in white chocolate. The dough should come together into one big ball.
- Place dough on top of parchment paper sprinkled with flour, and using a rolling pin, flatten to about 3/4 inch thickness. Using a 2 inch round biscuit or cookie cutter, cut dough into rounds and bake for 11-12 minutes or until the tops are golden brown.
- Sprinkle with sanding sugar, and cool for at least 10 minutes before serving.
Would you prefer a sweet scone or a savory scone for breakfast?