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Lemon, Raspberry, and White Chocolate Scones
Lemon, Raspberry, and White Chocolate Scones
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Luscious lemon-raspberry scones with white chocolate chips, perfect for any time of day.
Ingredients:
  • 2 medium lemons
  • 0.25 cup white sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon vanilla powder
  • 6 tablespoons frozen unsalted butter, cubed
  • 0.33333334326744 cup milk
  • 0.5 teaspoon vanilla extract
  • 0.5 cup white chocolate chips
  • 0.25 cup fresh raspberries
  • 1 tablespoon superfine sugar
  • 0.5 tablespoon potato starch
Instructions:
  • Zest both vibrant lemons and extract the juice from half of one. Set aside for later use.
  • Mix together 3 cups of flour, sugar, baking powder, lemon zest, salt, and vanilla powder until well combined. Use a pastry blender to cut in frozen butter until mixture resembles sand without visible butter pieces. Chill the bowl in the freezer.
  • In a small bowl, combine milk, eggs, lemon juice, and vanilla extract using a whisk until well mixed. Pour the wet mixture into the flour blend. Mix until dough forms, then fold in chocolate chips and raspberries. Shape the dough into a gentle ball without overworking it.
  • Mix 2 tablespoons of flour, superfine sugar, and starch in a separate bowl, then sift a layer onto the parchment paper.
  • Place the dough ball onto the parchment paper, gently flatten it into a 1 3/4-inch thick circle using your hand, then refrigerate on a baking sheet for 20 minutes.
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • Cut the dough into 8 triangles and arrange with space between each. Sprinkle with a mixture of flour, sugar, and starch.
  • Bake in the preheated oven for 20 to 25 minutes until they rise and turn golden brown.

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