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!
Keyword: lemon, lemon glaze, scone, white chocolate chips
Prep Time: 20minutes
Cook Time: 15minutes
Total Time: 35minutes
3/4cup (1 1/2 sticks)butter, coldcut into 1/2-inch pieces
1tablespoonfresh lemon zest
1/4cupfresh lemon juice
3/4cupwhite chocolate chips
2tablespoonsfresh lemon juice
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.
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.
Nutrition (approx. data estimated via online nutritional calculator.)