Recipe by Stephanie Izard
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 50 minutes
Servings: Makes about 16 scones
- 4 cups flour
- 3/4 cup granulated sugar
- 1 tbsp. baking powder
- 1 1/2 tsp. kosher salt
- 1 cup high-quality white chocolate chips
- 1 tsp. chopped fresh rosemary
- 2 sticks cold unsalted butter, cubed
- 2/3 cup plus 1/4 cup heavy cream
- 3/4 cup fresh orange juice
- 2 tbsp. turbinado sugar
- Strawberry Sumac Jam, for serving
- Whipped cream, for serving
1. Preheat the oven to 400°. In a large bowl, mix the flour, granulated sugar, baking powder, salt, chocolate chips, and rosemary.
2. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until the mixture resembles cornmeal.
3. In a medium bowl, whisk 2/3 cup heavy cream and the juice. Add half of the cream mixture to the dry ingredients. Mix until the dough just begins to come together, slowly adding a little more of the cream, if needed. (You want a slightly dry and crumbly dough.)
4. Line a baking sheet with parchment. Using a 1/3-cup ice cream scoop or dry measuring cup, scoop the dough onto the sheet, placing the mounds about 3 inches apart. Press together any loose pieces of dough. Brush with 1/4 cup cream; sprinkle with the turbinado sugar.
5. Bake until golden, 16 to 18 minutes. Let cool slightly, 10 to 15 minutes. Serve with the jam and whipped cream.