Lemon Raspberry And White Chocolate Scones

Brighten up your morning with a sweet and tangy treat! These Lemon Raspberry and White Chocolate Scones are the perfect blend of flavors, with a burst of citrusy freshness, sweet raspberries, and creamy white chocolate. Flaky, buttery goodness awaits – and they’re surprisingly easy to make!

Ready Time

30 mins

Yields

7 servings

Ingredients

Granulated sugar, 1 3/4 cups
All-purpose flour, 2 1/4 cups
Baking powder, 2 teaspoons
Salt, 1/4 teaspoon
Cold unsalted butter, 1/2 cup
Heavy cream, 3/4 cup
Large egg, 1
Raspberry puree, 2 tablespoons
Fresh raspberries, 1 cup
Freshly grated lemon zest, 1 tablespoon
Freshly squeezed lemon juice, 2 tablespoons
White chocolate chips, 1 cup

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, whisk together the granulated sugar, flour, baking powder, and salt.

Add the cold unsalted butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, whisk together the heavy cream, egg, raspberry puree, and lemon zest.

Add the freshly squeezed lemon juice and whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Do not overmix.

Gently fold in the fresh raspberries and white chocolate chips.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle that’s about 1 inch (2.5 cm) thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

Gather the scraps, re-form the dough, and cut out more scones. Place the scones on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each scone.

Bake for 18-20 minutes or until the scones are golden brown.

Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

Notes

To ensure the scones turn out light and flaky, keep the butter cold and use a light touch when incorporating it into the dry ingredients.

Don’t overmix the dough, as this can lead to tough scones.

You can substitute the heavy cream with buttermilk if you prefer a tangier flavor.

Don’t overwork the dough when gently kneading it on a floured surface – just a few turns is all it needs.

If you don’t have a biscuit cutter, use the rim of a glass to cut out the scones.

You can also simply cut the dough into squares or triangles.

To ensure the scones bake evenly, make sure to leave enough space between each one on the baking sheet.

These scones are best served fresh, but you can also store them in an airtight container at room temperature for up to 2 days.

Freeze for longer storage.

The lemon and raspberry flavors will be more pronounced if you use fresh and high-quality ingredients, so try to use fresh raspberries and lemons for the best flavor.