White Chocolate Scones with Meyer Lemon Curd

This delicious riff on the traditional scone includes decadent chunks of white chocolate in the pastry, and a side of tart-sweet Meyer lemon curd. For best results, use white chocolate made from cocoa butter.

 

White Chocolate Scones with Meyer Lemon Curd

 

2 1/2 cups (12 oz./375 g.) all-purpose flour

2 Tbs. granulated sugar

1 Tbs. baking powder

1/4 tsp. freshly grated nutmeg

1/4 tsp. fine sea salt

13 Tbs. (6 1/2 oz./200 g.) unsalted butter, cut into cubes, chilled

3/4 cup (4 oz./125 g.) white chocolate chunks

1/3 cup (3 fl. oz./80 ml.) half-and-half

2 large eggs plus 1 large egg yolk

1/2 tsp. pure vanilla extract

 

For the Meyer lemon curd:

6-7 Meyer lemons

3 large eggs plus 4 large egg yolks

3/4 cup (6 oz./185 g.) granulated sugar

1/2 cup (4 oz./125 g.) unsalted butter, cut into tablespoons, at room temperature

 

1 large egg beaten with 1 tablespoon whole milk, for brushing

1 Tbs. turbinado sugar

 

To make the scones, start the night before baking. (This allows time to chill the butter in the dough to guarantee a flaky scone.) In a bowl, sift together the flour, granulated sugar, baking powder, nutmeg and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs about the size of peas. Stir in the white chocolate. In another bowl, whisk together the half-and-half, the 2 eggs and 1 egg yolk, and vanilla. Pour the half-and-half mixture over the dry ingredients and stir with a fork or spatula just until combined.

 

Turn the dough out onto a large sheet of parchment paper dusted with flour. Roll out the dough into a rectangle about 1 inch (2.5 cm.) thick. Transfer the dough and the parchment paper to a rimmed baking sheet. Cover tightly with plastic wrap and refrigerate at least 6 hours of up to 3 days.

 

To make the lemon curd, finely grate the zest from 2 lemons. Juice enough lemons to make 2/3 cup (5 fl. oz./160 ml.) juice. In the bottom part of a double boiler, bring 1 inch (2.5 cm.) of water to a boil over high heat. Reduce the heat to low to maintain a simmer. Set a wire sieve in a bowl near the stove.

 

In the top part of the double boiler, whisk together the lemon juice and zest, the 3 eggs, 4 egg yolks, and granulated sugar. Place over (not touching) the simmering water. Using a heatproof spatula, stir the lemon mixture constantly, scarping down any splashes from the sides, and cook until it is thick enough to coat the spatula, about 5 minutes. Strain through the sieve into the bowl. One tablespoon at a time, whisk in the butter. Let cool to room temperature. Press a piece of plastic wrap directly onto the surface of the lemon curd and refrigerate until chilled and firmer, at least 4 hours. (The lemon curd can be made up to 3 days ahead.)

 

Preheat the oven to 375 degrees F (190 degrees C). Line another baking sheet with parchment paper. Remove the dough on the baking sheet from the refrigerator. Using a 2 1/2-inch (6-cm.) biscuit cutter, cut out as many rounds of dough as possible. Gather up the scraps, gently press together, and continue patting and cutting out to make 12 scones. Place about 1 inch (2.5 cm.) apart on the prepared baking sheet. Lightly brush the tops of the scones with some of the egg-milk mixture, and sprinkle with equal amounts of the turbinado sugar.

 

Bake until golden brown, 17-20 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, with the lemon curd on the side. Makes 12 scones.