|Photo Courtesy of « Tart to Heart|
White Chocolate Lemon Pecan Scones
Yield: 16 scones
2 cups whole wheat pastry flour
1 cup all-purpose flour
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup white chocolate chips
3/4 cup chopped pecans, toasted
1 Tbsp grated lemon zest
1/4 cup fresh lemon juice
3/4-1 cup buttermilk
Raw sugar, for garnish
16 pecan halves, for garnish
Combine the flours, sugar, baking soda, baking powder and salt in a large mixing bowl and place in the freezer for 5-10 minutes.
Meanwhile, cube the butter and keep cold. Remove the cold dry ingredients from the freezer and add the butter. Use your fingers to rub the butter into the flour to form pea-sized pieces. Return to the freezer while you gather the other ingredients. Combine the lemon juice and buttermilk in a bowl or glass measuring cup.
Remove the bowl from the freezer. Add the white chocolate, pecans and lemon zest and toss to combine. Add the buttermilk mixture and gently stir with your hands until the mixture forms shaggy pieces that hold together when pressed (add up to ¼-cup more buttermilk if needed).
Lightly flour a work surface and turn out the dough. Gently knead the dough until it comes together. Divide into two pieces. Form each piece into a round about 1 inch thick. Cut each round into 8 equal wedges. Place on parchment-lined sheet trays and place in the freezer for 5-10 minutes.
Preheat your oven to 350ºF. Remove the scones from the freezer. Brush with buttermilk and sprinkle with raw sugar.
Bake 10 minutes. Remove from the oven, place the pecan halves on top of each scone, and return to the oven to bake 10 more minutes, until golden brown. Let cool 5 minutes before removing from the pan. Serve warm or at room temperature. Enjoy!
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Many thanks to « Tart to Heart!