by Debra on March 29, 2012

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Musical pairing – Brighter Than the Sun by Colbie Caillat

I promised you scones this week and I’m here to deliver with not only white chocolate but I’m also topping these with a Meyer lemon curd . . . you’re quite welcome!

I’ll come back to these little gems in just a moment but first – can we just talk about this crazy weather we’ve all had this year??? What is up with Mother Nature lately? Believe me when I say I’m not complaining about being the recipient of a near snow-less winter (seriously, less than an entire week of maybe 1-2 inches of snow all winter???) And overnight, our daytime temps have reached the 80s already – in March!! What gives? Mother Nature hot flashes? Whatever it is, I’ll take it.

And I’m betting you’ll take a White Chocolate Scone with a dab of Meyer Lemon Curd too, yes? The Meyer lemon curd can be made several days ahead which is a big plus for moi; I usually put together a recipe of scones, bake off two . . . okay four . . . and then freeze the rest on a cookie sheet. Once frozen, I bag them in zippys to bake off whenever the mood hits me – just add an extra 5-7 minutes to the bake time if frozen. One other tip I’ll share is that I no longer cut my scones into rounds; cutting rounds means I handle the dough thus, a warmer dough – which equals a tougher, more dense crumb – not what you’re looking for in a scone. Now I simply roll the dough into a rectangle, then using a bench scraper, cut the dough into squares – and if you want to get all fancy-schmancy, cut your square once again on the diagonal and you’ll have triangles – easy-peasy.

I think these would be perfect on any type of Spring celebration or brunch table – I promise there won’t be any left!