Foodie Friday

Over the weekend, I steeped white chocolate chips in Baileys Irish Cream. The result was ambrosial. I ate these scones for breakfast, lunch, dinner, and snacks. My husband is dieting, and somehow he resisted. He kept giving me side-long glances.
"Are you sure you ought to eat another scone?" he asked.
Probably not. But I'd discovered foodie nirvana.

You know what they say--a moment in the mouth, forever on the hips. But I don't care.
It was worth it. 
. . .

White Chocolate Chip Scones
Printable Recipe

Ingredients:

2 1/2 cups all purpose flour

2 teaspoons baking powder

3 Tablespoons unsalted butter, chilled and cut into tiny pieces

1 egg, beaten

1 cup buttermilk

1 teaspoon sugar

1/2 teaspoon salt

3/4 cup white chocolate chips

Baileys Irish Cream

Egg wash (with a pinch of salt)


Procedure:

Place white chocolate chips into a bowl. Pour Baileys Irish Cream over chips and set aside. Preheat oven to 375-400 degrees (depending on your oven's temperament). Sift dry ingredients. Use a pastry blender to work in the butter. When the mixture is crumbly, add buttermilk and egg. Blend.

Drain chips and work them into the dough. Knead gently. The dough will be sticky, and you might want to spray Pam onto your hands. Turn the dough onto a floured board. Run a rolling pin over the dough (you'll want the dough to be about 2" high). Pat into a circle and place on a greased baking pan. Brush top with egg wash.

Bake in a pre-heated oven for 15 minutes or until lightly browned. Slice into wedges. You might want to drizzle your scone with creamy icing.
Yield: 2 dozen

I can't say enough nice things about these scones.

Each bite delivers an explosion of white chocolate and the slightest hint of Baileys.

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