Miniature Scottish Scones with Lemon, Candied Ginger and White Chocolate

From the kitchen of One Perfect Bite...This recipe, sans the white chocolate chips, first appeared in Molly Wizenberg's book A Homemade Life. It's had a great run on the internet, but for one reason, I never actually made the scones. Several weeks ago, I saw a version of it on Pinterest and I decided it was time to make, rather than drool over them. I have a weakness for all types of scones and I assume the world shares my passion. I usually tote them to morning meetings, and because I make them so often, I've become a self-proclaimed expert at their construction. These, with the addition of white chocolate, sounded unbearably delicious. I had one small problem, however. While I can buy squares or wafers, but I've never seen white chocolate in chip, much less miniature chip, form. I solved the problem by taking my chef's knife to a couple of squares of what was available and fashioned small chips of my own. And while I was creating miniatures, I also decided to make petite scones. For the past several years, I've seen the calorie conscious cut single pastries into smaller portions for their plates, so I decided to eliminate the middle man and help them by making my scones pint sized to begin with. I know you will like these. The combination of lemon and candied ginger is one of those matches made in heaven. It is further enhanced by the addition of white chocolate to the mix. The scones have a lovely crumb and when they are served still warm, paradise comes suddenly near. Here is how they are made. 

Scottish Scones with Lemon, Candied Ginger and White Chocolate...from the kitchen of One Perfect Bite courtesy of Sugar Loves Spices and Molly Wizenberg

Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
4 tablespoons cold unsalted butter, cubed
3 tablespoons granulated sugar
2 teaspoons grated lemon zest (1 lemon)
1/4 cup finely chopped crystallized ginger
1/2 cup half and half + some for glazing
1 large egg
1/3 cup mini white chocolate chips
sprinkle of granulated sugar for the topping

Directions:
1) Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
2) Whisk flour, baking powder and salt together in a large bowl.
3) Add cubed butter to flour mixture, squeezing and pinching with your fingertips until mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
4) Add sugar, lemon zest and crystallized ginger and whisk to incorporate.
5) Pour 1/2 cup half and half into a small bowl and add egg, beating with a fork to mix well.
6) Pour wet ingredients into flour mixture, and stir gently with a spatula to just combine. Now, add mini white chocolate chips. Batter is very stiff, so you will probably need to use your hands to mix them in. Using your hands lightly squeeze and press dough into a rough mass.
7) Turn dough out onto a wood board or countertop, and knead it until it just comes together (no more than 12 times. Yes, count up to 12, it actually works). Pat dough into two small circles each 1-inch thick. Cut each circle into 8 wedges. Place wedges on prepared baking sheet and gently brush tops with a thin coat of half and half to glaze. Sprinkle tops with sugar, transfer pan to oven and bake for 10 to 14 minutes, or until a pale golden brown. Yield: 16 miniature scones. Serve warm if possible.

                    

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