Lemon Curd And White Chocolate Filled Scones

The combination of the tart lemon curd and the sweet, white chocolate is perfect! The scones are nice and crusty on the outside and tender and buttery inside. note: for the lemon curd i used kittencal's recipe #144944-after you take this off the heat make sure to keep stirring until cooled or it will turn into scrambled eggs!!

Steps

Preheat oven to 400 degrees f.

Lightly spray one cookie sheet with non-stick cooking spray.

Mix together flour , sugar , baking powder and salt in a large mixing bowl.

Cut in cold butter with a pastry blender or with 2 criscrossing knives , until mixture resembles fine crumbs.

Stir in buttermilk , ginger and white chocolate chips until dough leaves side of bowl and forms a ball.

Divide dough in half.

Place half of dough on prepared cookie sheet.

Use a little bit of flour to make it easy to pat or roll into a 7-inch circle.

Spread lemon curd over dough to within 1 / 2-inch of edge.

Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle.

Gently place over lemon curd.

Gently pinch edges to seal.

Sprinkle top with coarse white sugar , if desired.

Cut surface of dough into 8 wedges , making cuts 1 / 4 inch deep.

Bake in preheated 400 degree f oven for 18-20 minutes or until golden brown.

Let cool for 5 minutes before drizzling melted white choco.

Ingredients

all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, buttermilk, ground ginger, white chocolate chips, lemon curd, white sugar, white chocolate