I am, always and forever, a home baked chocolate chip cookie girl. But these scones are my #2: the baked good I can rely on, that I make most frequently, and that never fails to surprise newcomers with its sweet and aromatic flavors. I am eternally grateful to Alysha for creating them with me. And I am delighted--six years later--to share them here with you.
Rosemary & White Chocolate Scones
1 cup (4.5 oz.) unbleached, all-purpose flour
1 cup (4.5 oz.) spelt flour*
1/3 cup (67 grams) white granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. (4 oz.) butter, frozen or very chilled
1/2 cup (4 oz.) sour cream
3 sprigs of rosemary
33 grams (1/3 of a 100g bar) good, hefty white chocolate
*While I can only attest to the success of using half spelt flour in this recipe, I'd expect other whole-grain flours would work just as well. Prefer whole wheat, rye, buckwheat, almond or oat? Give it a try!
1. Pre-heat oven to 400°F/204°C/Gas 6.
2. Line a baking tray with parchment paper.
3. Remove rosemary leaves from stems and finely chop. Chop white chocolate into chunky pieces. Set both aside.
4. Mix both flours, sugar, baking powder, baking soda and salt into a large bowl.
5. Using the large holes of a box grater, grate the butter into the flour mixture, dipping the butter into the dry mix before each swipe. (This will help keep the butter from sticking to the grater and will assist in mixing the two together.)
6. Once the butter has all been grated, incorporate it into the dry mixture with your hands until a coarse and crumbly meal forms.
7. Add the rosemary to the mix.
8. In a separate bowl, whisk together the egg and sour cream.
9. Pour the wet mixture into the dry and mix, using a fork and then your hands if necessary to thoroughly combine.
10. Add the white chocolate and evenly incorporate.
11. Form the dough into a ball in the bowl.
12. Dust a clean surface with flour and place dough ball on it. Flatten into a 3/4" disc.
13. Using a sharp knife, slice the disc into 8 even wedges.
14. Place the wedges on your parchment-lined baking tray and bake until golden and cooked through, 15-17 minutes.
15. Leave a few minutes to cool on tray. Then promptly devour.
16. Store leftovers wrapped in tin foil. These are best warm and toasty, so I recommend re-heating them in the oven or toaster before future consumption.