Lemon Curd And Chocolate Filled Scones

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 1/8 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 7 fluid ounces buttermilk (you can sub milk and add 1 teaspoon of vinegar to the milk and let it sit for 15 minutes)
• 1/2 teaspoon ground ginger
• 1/2 cup chocolate chips (or chunks)
• 1/2 cup store-bought lemon curd
• coarse sugar (optional)
• chocolate, for drizzling over scones* (see note below about melting chocolate)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 lightly spray one cookie sheet with non-stick cooking spray.
• 3 mix together flour, sugar, baking powder and salt in a large mixing bowl.
• 4 cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
• 5 stir in buttermilk, ginger and chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
• 6 divide dough in half.
• 7 place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
• 8 spread lemon curd over dough to within 1/2-inch of edge.
• 9 again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
• 10 gently pinch edges to seal.
• 11 sprinkle top with coarse sugar, if desired.
• 12 cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
• 13 bake in preheated 400 degree f oven for 18-20 minutes or until golden brown.
• 14 let cool for 5 minutes before drizzling melted chocolate over top.
• 15 topping:.
• 16 melt chocolate and drizzle over top of scones in a zig-zag design.
• 17 cut scones into wedges.
• 18 serve warm or at room temperature.
• 19 store scones in an airtight container at room temperature.
• 20 *note:.
• 21 melting chocolate.
• 22 melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
• 23 speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
• 24 stir chocolate constantly while melting to keep the temperature consistent throughout.
• 25 tips: make sure the melting pan does not touch the water in the bottom pan or it will become too hot.