ROSEMARY + WHITE CHOCOLATE SCONES

Have you ever created something so surprising, so successful that it has gone down in the history books?  Something so tasty that it has become a go-to dish, or a personal signature recipe?  You remember exactly where you were when you first made it.  Who you were with.  How it came about.  And you now return to it, again and again.

These scones are one of those creations for me.  Sophomore year of undergrad, baking with my best friend (one of those annoyingly great cooks who I bemoaned in my last post), these incredible scones somehow materialized.  Rosemary and white chocolate.  A truly scintillating flavor combination, perhaps unusual but perfectly synchronized once married.  I will admit that I can't recall exactly how it happened, what divine force made these particular scones come about.  It was probably Alysha's imagination, although in my memory's version of the history it was more of a collaborative effort.  At any rate, it happened, and I have not looked back since.

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.  

Of course, I am also quite curious to know: what dish is comparable for you?  What have you made that you were surprised by, that went down in your history books, that you return to again and again?

Rosemary & White Chocolate Scones
Makes eight 

Ingredients
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
1 egg
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!

Directions
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.