Lemoncello White Chocolate Rhubarb Scones
- donnajayejerry
- Jun 8, 2019
- 2 min read
What’s not to love? Lemon and white chocolate with the tartness of little hits of rhubarb…these scones…. seriously!
2 c flour
3T sugar
1 T baking powder
the zest of a whole large lemon
Put the above in the food processor and pulse a couple of times to combine.
To the food processor add:
5 pads (tbsp) of cold butter
Pulse until combined and mixture resembles coarse crumbs with some larger lumps
Add in:
3/4 cup full fat lemon yogurt mixed with 1 tbsp. lemoncello and 1/4 cup whipping cream
1/2 cup white chocolate chips
1/2 cup finely chopped fresh rhubarb
METHOD:
Blend or pulse in food processor just until the mixture starts to form a ball, do not overmix.
Remove from food processor onto a floured surface. Punch it down roughly to form a hole. Here you add about 1/2 cup white chocolate chips and 1/2 cup finely chopped fresh rhubarb
Kneed just to bring everything together to combine and flatten into a disc. Try not to handle the dough too much. About 8″X1″. Get a large knife and cut across and again and again until you have 8 triangle pieces. Keep them in a circle on the board. Brush with a bit of cream or beat an egg and brush with an egg wash. Place on baking sheet lined with parchment. Sprinkle the wet scones with demerara sugar or sugar in the raw. Demerara sugar is best.
Preheat oven to 425°, Bake for 13 -14 minutes or until golden and the sides of the scones look dry not wet.
While warm drizzle with glaze:
GLAZE:
In a smallish bowl mix together:
1 cup icing sugar, 1 tbsp. soft butter, 1 tbsp lemoncello and 1 tbsp. of cream. Beat to the consistency of a thin icing, adding more icing sugar or cream if needed. I then put a ziplock sandwich bag in a little glass, with one corner pushed down into the glass, fill with icing, twist the top closed…trim a little off the corner and you’ve got a little piping bag to add your icing.
Let them sit 5 minutes before moving them. Enjoy!
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