White Chocolate, Strawberry and Champagne Scones with Champagne Glaze
Complete your brunch gathering with these delicious scones. They are the perfect addition to an Easter, Mother's Day or spring gathering.
Servings: 8 scones
Ingredients
Scones
- 2 cups all-purpose flour plus additional for dusting
- 4 tablespoons granulated sugar I used Dixie Crystals
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 1/3 cup buttermilk
- 1/4 cup champagne or more as needed
- 2/3 cup hulled and chopped fresh strawberries
- 1/3 cup white chocolate chips
Champagne Glaze
- 1 cup confectioners' sugar I used Dixie Crystals
- 2 tablespoons champagne
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and set aside.
- In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder and salt to combine. Add the butter and pulse until pea-sized butter balls form, about 15 - 20 seconds. Turn out into a bowl.
- Whisk together the buttermilk and champagne in a measuring cup and carefully mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash more of champagne.)
- Gently pat out the dough on a lightly floured surface into a circle about 1 inch thick, then cut into 8 wedges. Transfer to the prepared baking sheet and bake until golden brown and set, 16 to 18 minutes. Let cool completely, then drizzle with champagne glaze.
Make Champagne Glaze:
- In a small bowl combine the confectioners' sugar and champagne. Whisk until smooth. Drizzle over cooled scones.
