White Chocolate Champagne Scones with Champagne Rose Icing ~ Happy Tea Party Tuesday!

Welcome to Tea Party Tuesday!

I am posting early because I am excited to
share a new creation of mine that would be PERFECT for a

Valentine's Day Tea Party!!

White Chocolate Champagne Scones w/

Champagne Rose Icing

I will be sharing these with Lindsay @
The Dollhouse Bake Shoppe Blog

This creation is one I put together using a standard

scone recipe and just adding/substituting from there!

I was so proud..and excited!

I wanted to use the left over Champagne from

New Years and thought these two flavors would

be just lovely together....and I was RIGHT!

The Champagne Rose icing was a perfect

compliment to these delish treats.

Here is the how-to:

INGREDIENTS:

2 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup white chocolate chips
1/3 cup cold unsalted butter, cut into cubes
1/2 cup plus 2 tablespoons heavy cream, divided
1/4 cup champagne + 2 tablespoons, divided
1 large egg

Preheat oven to 425°. Line 2 baking sheets with parchment paper. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Add white chocolate chips.

Using a pastry blender, cut the butter into the flour mixture until mixture resembles coarse crumbs. In a small bowl, whisk together 1/2 cup cream, egg, and champagne until combined.

Gradually pour cream mixture into flour-butter mixture, and stir until dough just comes together.

Right before using, mix extra 2 T of cream + 2 T of champagne together to brush on tops of scones prior to baking

Transfer dough to a floured surface, and lightly knead 4 to 5 times. Roll dough to 1/2-inch thickness. Using a heart cutter, cut scones, re-rolling once if necessary.

Place scones on prepared baking sheets, and brush tops with remaining 2 tablespoons cream mixed w/ champagne. Sprinkle with colored sugar if desired

Bake for 8 to 10 minutes, or until golden brown. Transfer to a wire rack to cool.

CHAMPAGNE ROSE ICING:

1/2 cup confectioner's sugar

1 T seedless strawberry preserves

2 T champagne (or can substitute water)

1/2 tsp rose water

In small bowl combine and whisk until smooth, drizzle over scones! YUM!

For a link to my recipe (printable) click HERE!

Enjoying some Nutcracker Suite Tea this week in this

lovely Rose cup, so delicate and sweet!