Here at The Café, we tend to be a bit boring when it comes to breakfast. It’s almost always the same, but then again, quite different, all at the same time. What’s that all about? Well, it’s just that we eat yogurt almost every morning; Greek yogurt to be precise. That’s the “always the same” part. Oh, and we always eat granola. I make my own and have used the same wonderful recipe for years, sometimes just interchanging the nuts and/or seeds a bit.
Toppings are what change with the seasons. Whatever looks best at the market is what you’ll find in our breakfast bowl, on any given day. We’re fresh fruit lovers and are thrilled that different times of the year bring delicious variations: an ever-changing parade of berries throughout the spring and summer, apples and pears in autumn and bright, fresh citrus in the chilly winter months. Sometimes I’ll splurge a bit and make something special like this Warm Mixed-Berry Compote to add a bit of pizzazz to these everyday yogurt/granola breakfasts.
Now on weekends, it’s a whole different story. My rule book says that, if one “behaves” all week, it’s definitely legal to have a bit of fun on the off days. Breakfast fun: we love the aroma of applewood bacon sizzling in the oven and pancakes or waffles are often the delicious treats we enjoy on Saturday or Sunday mornings. Another permissible weekend option is firing up the oven and baking something sweet and totally decadent, like these Lemon & White Chocolate Scones.
I made a batch this past weekend and when my husband took the first bite, his eyes widened. His comment was “If I knew scones could taste like this, I would have become a believer a long time ago.” I think he was referring to the fact that many scones are often dry and quite lacking in the flavor category. It’s true, we’ve definitely tried lots of less-than-stellar scones through the years.
These scones, however, are moist, delicious and take very little time to put together. The dry ingredients, butter and white chocolate, are simply thrown into a food processor and pulsed a few times, then transferred to a mixing bowl. Next step is adding the remainder of ingredients; sour cream, half and half, fresh lemon juice and an egg. A quick stir and the batter is scooped into small tart pans. No rolling, patting or forming the dough into shapes. Pop them into a piping hot oven and, before you know it, your kitchen will be filled with the most delightful aroma. In fifteen minutes you’ll be pulling out scones that are pastry shop quality… fine pastry shop quality!
Take it from The Café; you want these fabulous scones in your life! Lemon and white chocolate are a truly heavenly combination, each one enhances and accentuates the flavor of the other. But I’m sure you’ll probably want to see for yourself. And I’m quite certain that, “If you knew scones tasted like this, you too would have become a believer a long time ago!”
Lemon & White Chocolate Scones w/ Lemon Cream Cheese Drizzle
Lemon & White Chocolate Scones:
- ½ cup reduced fat sour cream, not fat-free
- ½ cup half & half
- 2 Tbsp fresh lemon juice
- 1 large egg
- 1 tsp vanilla extract
- 1½ sticks (6 oz) butter
- 3¼ cups all-purpose flour
- ¾ cup sugar
- 4 tsp baking powder
- 1 tsp salt
- zest of 1 lemon
- 6 oz good quality white chocolate chips
Lemon Cream Cheese Drizzle:
- 2 oz reduced fat cream cheese*, softened
- 3 Tbsp half & half
- 1 Tbsp lemon juice
- 1½-2 cups powdered sugar
Lemon and White Chocolate Scones:
Preheat oven to 400˚F. Spray 10 - 3½-inch (or 8 - 4½-inch) tart pans with baking spray. Place on a sheet pan. Set aside.
Combine sour cream, half and half and lemon juice. Stir till smooth. Add egg and vanilla. Stir and set aside.
Cut butter into approximately ½-inch pieces. Set aside.
Place flour, sugar, baking powder, lemon zest and salt in the bowl of a food processor. Pulse a few times to combine. Add butter pieces and pulse on and off 10-12 times or until butter is incorporated, but still in small pieces similar to coarse meal. Add white chocolate chips and pulse one more time. Transfer mixture to a large bowl.
Make a well in the center of the flour mixture. Add sour cream mixture and stir with a wooden spoon or sturdy spatula until all dry ingredients are incorporated. Dough will be quite stiff.
With a large scoop or spoon, divide dough evenly between the tart pans. Wet one hand with warm water and lightly press on dough to even surface. Re-wet hand as needed to prevent sticking.
Place in oven and immediately lower temperature to 350˚F. Bake for 15-18 minutes or until light golden brown and scone is firm when lightly touched in the center.
Remove from oven and cool for 10 minutes then remove tarts from pans by inverting onto cooling rack. Cool for a least 20 minutes then drizzle with Lemon Cream Cheese Drizzle.
Lemon Cream Cheese Drizzle:
Combine cream cheese and 1 Tbsp half and half in a medium size bowl. Whisk until smooth. Gradually add rest of half and half, stirring till smooth.
Add lemon juice and stir until well incorporated. Add 1½ cups powdered sugar and stir until all sugar is incorporated and icing is smooth and lump-free. If too thin, add more powdered sugar till icing is thick enough to drizzle nicely. Drizzle icing over scones with a small spoon or a fork. Cool until icing is set.
*Reduced fat cream cheese is often labeled as Neufchatel cheese. It has half the fat of regular cream cheese, but is still very tasty. Don’t use the no-fat cream cheese for this recipe.
About the Author
Chris Scheuer is a home chef, recipe developer, food stylist, mom, wife and “Grammy” of five. Together with her husband/photographer/taste-tester Scott, she authors TheCaféSucréFarine.com blog, dedicated to creating casually elegant, delicious recipes. Her inspiration for creating new, innovative culinary creations comes from an insatiable curiosity and love of international cuisines. Chris’ work can also be seen at numerous online publications and websites including; Honest Cooking, Meridian Magazine (London, UK), the California Avocado Commission and Bon Appetit.