White Russian Scones

When you have a dozen leftover white chocolate strawberry “ghosts” from your spooky Halloween dinner party, que faire? For me, on a cold rainy gray day, the answer was obvious: white chocolate strawberry scones, warm-out-of-the-oven, bright, delicious nuggets of perfection that would brighten my day and lift my Halloweengria hangover.

The recipe follows, but the success of this late morning breakfast-in-bed treat taught me how well desserts can be repurposed. And this kind of thinking leads to boundless possibilities of creative and delicious weekend breakfasts.

Recipe:

Ingredients:

8 tablespoons unsalted butter (1 stick)

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup heavy cream

2 eggs (1 for the dough, 1 for an egg wash)

A dozen white chocolate covered strawberries OR 1 cup of white chocolate chips and 12 strawberries

Directions:

• Preheat oven to 375 and line a baking sheet with parchment paper.
• Slice butter into edamame-sized pieces, then stick it in the freezer.
• Dice strawberries and set aside.
• In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
• Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
• Add the cream and egg and mix with a fork until a shaggy dough forms. Fold in the strawberry chunks  and knead a few times if necessary, but DO NOT OVERWORK THE DOUGH.
• Lay parchment paper on your cookie tray before adding the scone dough
• Pat the dough into an inch-thick circle.
• Beat remaining egg and gently brush over the dough.
• Cut into eight equal wedges, then gently separate the individual scones, leaving an inch of space between them.
• Bake for 30 minutes, or until golden and firm.

25 minutes prep time, 1 hour total. Makes 8 scones.

Adapted from Sugar Mountain Treats.