Lemon, Raspberry, and White Chocolate Scones

Fresh lemon and raspberries join sweet white chocolate chips in these easy scones that are great for breakfast or dessert.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 381 Calories

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 tablespoon baking powder
• 2 large eggs
• 2 medium lemons
• 1 tablespoon superfine sugar
• 6 tablespoons frozen unsalted butter, cubed
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 0.33333334326744 cup milk
• 0.5 cup white chocolate chips
• 0.5 tablespoon potato starch
• 0.25 cup fresh raspberries
• 0.25 teaspoon vanilla powder

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Zest both lemons; juice 1/2 of a lemon. Set aside.

Step 3

Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.

Step 4

Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.

Step 5

Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.

Step 6

Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.

Step 7

Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Step 8

Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.