White Chocolate and Lemon Peel Scones & Dark Matcha Scones
From the moment you think, "I want to eat scones!" it only takes 20 minutes to make these. The sweetness of the white chocolate and the refreshing flavor of the candied peel go deliciously well together.
Combine the ＊ butter and milk in a heatproof container and microwave for 40 to 50 seconds at 600 W. Even if the butter is not fully melted, it will melt when you mix, so don't over-cook.
I used white chocolate chips and chopped peels. If either one is too big, chop them up a bit.
Preheat the oven to 375F/190C. Combine the cake flour, sugar, baking powder, and salt in a bowl and mix together with a rubber spatula.
Add butter and milk from Step 1 to the flour and mix together lightly.
Add the white chocolate chips and peel while the dough is still floury, and mix together.
When it has come together, take out the dough onto a piece of kitchen parchment paper, and form into a circle about 1.5 to 2 cm thick.
Cut into 8 pieces on the paper, and push the pieces apart to make space in between them. Bake in the preheated oven for 10 to 15 minutes.
Cool on a rack.
To make the matcha scones: Use 145 g of cake flour, 40 g sugar, 10 g matcha, 3 g baking powder, 1 pinch of salt, 60 g milk, 35 g butter, 40 g chocolate chips, and 25 g walnuts.
Story Behind this Recipe
The white chocolate and orange peel scones sold at a store were delicious, so I tried making them at home. American style scones are very quick to make, so I reduced the number of ingredients so that they can be made easily whenever you want to eat them.
If the dough won't come together properly, add a little milk. Orange peel tastes better, but lemon peel works too. If you heat the butter and milk too much, the chocolate chips will melt, so be careful. If it's too hot, cool it down before adding it to the flour.