2 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup white chocolate chips
1/3 cup cold unsalted butter, cut into cubes
1/2 cup plus 2 tablespoons heavy cream, divided
1/4 cup champagne + 2 tablespoons, divided
1 large egg
•Preheat oven to 425°. Line 2 baking sheets with parchment paper. Set aside.
a large bowl, sift together the flour, sugar, baking powder, and salt.
Add white chocolate chips. Using a pastry blender, cut the butter into the flour
mixture until mixture resembles coarse crumbs. In a small bowl, whisk
together 1/2 cup cream, egg, and champagne until combined. Gradually
pour cream mixture into flour-butter mixture, and stir until dough just
Right before using, mix extra 2 T of cream + 2 T of champagne together to brush on tops of scones prior to baking
•Transfer dough to a floured surface, and lightly knead 4 to 5 times. Roll dough to 1/2-inch
thickness. Using a heart cutter, cut scones, rerolling once if
necessary. Place scones on prepared baking sheets, and brush tops with
remaining 2 tablespoons cream mixed w/ champagne. Sprinkle with colored sugar if desired
•Bake for 8 to 10 minutes, or until golden brown. Transfer to a wire rack to cool.
CHAMPAGNE ROSE ICING: (adapted from tea time magazine Jan/Feb 2008 - Sweet Rose Icing)
1/2 cup confectioner's sugar
1 T seedless strawberry preserves
`2 T champagne (or can substitute water)
1/2 tsp rose water
In small bowl combine and whisk until smooth, drizzle over scones! YUM!