Delicate sour cream scones flavored with white chocolate and lemon, and studded with cinnamon chips.
INGREDIENTS (for 6 servings):
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon grated lemon zest
- 6 tablespoons chilled butter, diced
- 1/2 cup HERSHEY®'S Cinnamon Chips
- 3/4 cup sour cream
- 1 egg yolk
- 1 teaspoon vanilla extract
- 20 HERSHEY®'S HUGS® Chocolates, melted
- 2 tablespoons cream
- 1/4 cup HERSHEY®'S Cinnamon Chips, melted
- 10 HERSHEY®'S HUGS® Chocolates, melted
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.