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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!


  1. Of course I’ll eat it with a lemon curd. And I looove chocolate. White is a bit too sweet, but in a mix with scones will be just great.

  2. Chocolate and lemon are great together. White chocolate brings an elegance I had not considered before. GREG

  3. I’m not a white chocolate fan, Debra, but I might make an exception here. 🙂 And Meyer lemon curd?? How divine. That slightly bitter tang on Meyer lemons makes the curd even better.

  4. I’d never thought to pair the two, but I can totally see how it could work. It may actually get me to like white chocolate.

  5. I very much like the pairing of white chocolate and Meyer lemons! An exceptional idea!
    But then I am very fond of all things citrus. Delightful!

  6. Lemon and white chocolate: a perfect match. White chocolate I often find cloying if not balanced by something sharp or acidic. Perfect! (and yes–the weather has been ridiculous! Even here in the south (NC) it was waaaayy warmer than normal, and we didn’t get any snow at all). Hoping that’s not a sign of a hellish summer ahead)! I also always cut my biscuits/scones in rectangles. No re-rolling, no tough second-rolls, no waste. Nice:)

  7. Can you believe I’ve never had a scone? And I’m half Scottish? These look really good, and they also give me an excuse to replenish my lemon curd. 😉

    • Jessie ~ you being Scottish and not having eaten a scone gave me a chuckle – don’t know why but there you have it! super easy to make and yes – replenish that lemon curd!

  8. I need a video for your dough folding/rolling technique. I needs it.

    And wowzer these look stupendous! Great flavor combo.

    • Will put together a ‘dough folding/rolling technique’ video soon; hadn’t thought about it so thanks for asking!!

  9. wow. Looks wonderful. It’s very different from the scone recipe I usually do and with all of the milk and sour cream in addition to the butter…?! That’s got to be good! 🙂 thank you thank you thank you! 🙂

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