Some time ago, I was at a bakery and tried a sample of their latest offering; a blueberry lemon scone with bits of white chocolate in it. As I nibbled, I began thinking that I could make these at home. I have a tendency to do this; almost like it's some kind of challenge, to figure out how to decode what they've made and create my own.
Local strawberries are just hitting the markets right about now, and you can even go to Mann Farm in Abbotsford to pick your own. Sweet and juicy, what's not to like about strawberries? In these biscuits with a bit of Meyer lemon zest and white chocolate chips, they are heavenly. If you can't find Meyer lemons, don't worry-a regular lemon will do fine.
The secret with biscuits (or scones-they are the same thing in my kitchen) is not to handle the dough too much. This dough, studded with bits of strawberry, tends to get more moist the more you handle it and the juices of the berries seep into the dough. Don't worry, they'll still be good. The biscuits don't rise as much as the usual and may fall a bit flatter after they cool, but they'll still be just as tasty.
2 1/4 cups flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 cup (maybe a little more) whipping cream
6 tbsp/85 grams of cold unsalted butter
1/2 cup white chocolate chips
1 cup strawberries, sliced into small pieces
1 Meyer lemon, zested and juiced (you'll need 2 tsp lemon juice)
1/2 cup icing sugar
Preheat the oven to 425 F and line a baking sheet with a piece of parchment paper.
In a large bowl, measure the flour, baking powder, sugar and salt and whisk together. With a pastry cutter or two knives, cut in the butter until it resembles coarse crumbs or bits of butter the size of peas. Add in the strawberries and toss them in the flour to coat. Stir the whipping cream in with a fork until you have a ragged dough. You may need to add a little more because there could be dry bits on the bottom-I added up to 2 tbsp more. Sprinkle the chocolate chips over and stir them in.
Turn the dough out onto your counter and bring it together with your hands. You may need to knead it once or twice. Pat it out into about 3/4 inch thickness and cut into biscuits with a 2 1/2 inch biscuit cutter. You'll have to re-roll scraps and as you do, the dough will become more moist as the liquid from the strawberries starts to seep into the dough. Don't worry, it will be okay.
Bake the biscuits about 10-12 minutes until golden.
In a small bowl, stir together the lemon juice and icing sugar until smooth. Brush over the warm biscuits.
Serve the biscuits immediately. They will last for the day, but after that will become soft and a bit mushy.
Makes about 12.