Meyer Lemon & White Chocolate Chip Scones

Makes 8 large scones

Dry Ingredients:

• 1 cup whole wheat pastry flour
• 1 cup almond flour
• 1/2 cup all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp sugar
• 5 tbsp cold butter, cubed

Wet Ingredients

• 1/3 cup of low-fat milk
• 1 whole meyer lemon, zest + juiced
• 1/2 tsp vanilla extract
• 1 egg white
• 2 tbsp agave nectar/honey

1/2 cup white chocolate chips

Meyer lemon speckled glaze

• 1/2 cup powdered sugar
• zest of half meyer lemon
• 3 tbsp meyer lemon juice

Directions:

1. Preheat oven to 350F. Line baking sheet with a parchment paper.
2. In a large measuring cup, add all wet ingredients. Stir and set aside.
3. Sift dry ingredients into a large bowl. Add cubed cold butter. Using a pastry cutter, combine everything until it resembles coarse crumbs.
4. Transfer dry ingredients into a stand mixer fitted with a paddle. On a low speed, gradually add wet ingredients to incorporate. Do not overmix.
5. Once dough is formed, throw in white chocolate chips and stir just until combined.
6. Flour hands and baking surface liberally. Scoop up the slightly wet dough onto baking surface, forming it into a 3/4 thick circled disk.
7. With a sharp knife, divide scones into 8 wedges. Line scones on baking sheet and bake for 15 minutes on 350F.
8. Prepare glaze by adding all of the ingredients into a bowl and stir to combine.
9. Allow scones to completely cool before drizzling some meyer lemon speckled glaze.