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1
Sift the ingredients together in a bowl.
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2
Chill the butter in the fridge until just before you use it.
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3
Preheat the oven to 355F/180C.
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4
Chop the white chocolate and leave in the fridge.
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5
Add the well-chilled butter to the sifted and cut the butter with a dough cutter or bench scraper until the butter is pea sized (small pieces).
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6
Using your palms, rub the butter into the flour until the mixture resembles powdered cheese.
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7
If you have a food processor, it is much easier.
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8
Instead of two steps, it is just one.
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9
Mix the sifted and the well-chilled butter in the food processor.
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10
Make a well in the centre of the dry ingredients.
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11
Drop an egg yolk and add milk.
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12
Mix with a dough cutter in a cutting motion until the mixture begins to hold together.
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13
Then add the chopped chocolate.
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14
Using your palms, shape the dough into a ball, do not knead, just use a pushing motion towards the bowl.
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15
Wrap the dough with plastic wrap and rest in the fridge for about 1 hour.
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16
Turn the dough onto a surface lightly floured with strong flour.
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17
Roll out to 2.5 cm thick with a rolling pin and cut into 9 pieces with a knife or round cutter.
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18
Bake in an oven preheated to 355F/180C for about 20 minutes.
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19
Transfer to a wire rack to cool.
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20
Place the white chocolate in a heatproof bowl over a sauce pan half-filled with simmering water.
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21
Stir until the chocolate melts and is smooth.
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22
Now drizzle spoonfuls of melted chocolate on top of the scones.
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23
Done.
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24
It is also nice without chocolate.
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25
Eat as soon as possible once out of oven!
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26
Crispy outside and fluffy inside!
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27
Very yummy!
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28
!
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29
If you use a round cutter, it will be like this picture.
