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Preheat oven to 400˚F. Spray 10 - 3½-inch (or 8 - 4½-inch) tart pans with baking spray. Place on a sheet pan. Set aside.
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Combine sour cream, half and half and lemon juice. Stir till smooth.
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Add egg and vanilla. Stir and set aside.
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Cut butter into approximately ½-inch pieces. Set aside.
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Place flour, sugar, baking powder, lemon zest and salt in the bowl of a food processor. Pulse a few times to combine. Add butter pieces and pulse on and off 10-12 times or until butter is incorporated, but still in small pieces similar to a coarse meal.
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Add white chocolate chips and pulse one more time. Transfer mixture to a large bowl. Make a well in the center of the flour mixture. Add sour cream mixture and stir with a wooden spoon or sturdy spatula until all dry ingredients are incorporated. The dough will be quite stiff.
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With a large scoop or spoon, divide the dough evenly between the tart pans. Wet one hand with warm water and lightly press on the dough to even surface. Re-wet hand as needed to prevent sticking.
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Place in oven and immediately lower temperature to 350˚F. Bake for 15-18 minutes or until light golden brown and scone is firm when lightly touched in the center.
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Remove from oven and cool for 10 minutes then remove tarts from pans by inverting onto cooling rack. Cool for 20 minutes then drizzle with Lemon Cream Cheese Drizzle.