Moist, Tender Scones!
Words not typically associated with scones… Traditional scones can be pretty plain and fairly dry – which is why they are served with jam, clotted cream and butter.
These scones don’t need any “accoutrement” – all the flavor and moisture is built in! Pour yourself a cup of tea and enjoy!
These Lemon White Chocolate Scones are a little crispy on the edges, but moist, tender and bursting with lemon flavor on the inside! They’re studded with white chocolate chips for creamy vanilla bursts of flavor. Drizzled over the top is a sweet, tangy lemon glaze. They don’t last long in my house – We absolutely love them!
“Short” Doughs:
Scone dough is a “short” dough like pie crust, biscuits, shortbread…the fat (butter in this case) is “cut-in” to the flour mixture. You can cut the butter into the flour mixture by hand, or with a stand or hand mixer – also with a food processor. Once the butter is cut-in and looks sandy in texture, then you mix in your wet ingredients – taking care to not overmix. The cutting in coats the flour with fat, reducing the formation of gluten and gives these kinds of doughs their flaky, tender, crisp, crumbly and sometimes sandy texture.
Mix Dry Ingredients 
Cut-in the Butter 
Add the Liquids
Forming Scones:
The dough will look shaggy and craggily when it’s done mixing – resist the urge to add extra liquids. If you can squeeze it together in your hands and it holds, then there’s enough moisture. Knead the mixture by folding it over on itself about 6 times, then form into a 9″ circle by patting with your hands or rolling. Cut into 12 wedges and you’re ready to bake!
Dough will look craggily after mixing. 
Knead a few times to bring it together. 
Form a 9″ disc and cut into 12 wedges.
Bake & Glaze Scones:
Since these scones will be glazed after baking, they didn’t need to be brushed with an egg wash or cream before baking.
These last for several days at room temperature. They can also be frozen before glazing.
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
12 scones
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- 3 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, cold cut into 1/2-inch pieces
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 3/4 cup white chocolate chips
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Ingredients
Scones:
Lemon Glaze:
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- You can mix these by hand (using a pastry blender) or with a hand or stand mixer. I use my stand mixer fitted with the flat (paddle) beater. Preheat oven to 400 degrees F.
- In mixing bowl, combine: flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Add cold butter chunks and "cut" into the flour mixture. (Mix on a low speed until the butter breaks down and the flour mixture looks "sandy" in texture and there are a few small, pea-sized, butter chunks remaining.)
- Combine in a liquid measuring cup: 1 tablespoon lemon zest, 1/4 cup lemon juice and milk.
- With mixer running pour milk mixture evenly over the dry ingredients. Mix part-way. Add the chocolate chips.
- Mix until all the flour is mixed in, but the mixture is still shaggy/lumpy in texture. (Avoid the urge to add extra liquid - if the mixture holds together when pressed in your hand - you're good!)
- Scrape the dough out onto a lightly floured surface. Knead, by folding dough about 6 times - just until the shaggy mass becomes more cohesive. Pat with your hands or roll dough into a 9-inch circle. (if at any point the dough seems to get too warm/sticky - pop it in the refrigerator for about 15 minutes.)
- Cut 12 wedges and place spaced apart on an ungreased baking sheet.
- Bake for about 15-minutes or until edges are golden brown and centers set. (You can lightly press the center and it shouldn't be squishy.)
- Remove from oven and let cool about 5 minutes on baking sheet - then remove to cooling rack.
- In a small bowl or chopper, mix together powdered sugar and lemon juice until smooth. Drizzle over slightly warm scones.
Make Ahead:
Storing: They keep for a couple days covered at room temperature. (the edges may lose their crispiness)
Freezing: The scones can be baked and then frozen. Glaze after thawing.
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