Meyer lemon-white chocolate scones from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 165) by Sarah Kieffer

  • heavy cream
  • crème fraîche
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream for crème fraîche, and lemons for Meyer lemons. You may use the Crème fraîche recipe on p. 205.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche, and lemons for Meyer lemons. You may use the Crème fraîche recipe on p. 205.

  • Lepa on January 30, 2022

    Theses scones have more steps than most scones but I am happy with the result. These are not like British scones. The eggs make them a bit cake-like and they are sweeter with the icing. I like British scones with clotted cream and jam but the rest of my family said they like these better. I did experience a fair amount of butter leakage so next time I might leave the dough in the freezer a few more minutes (15)?

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