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Lemon White Chocolate Raspberry Scones
Butter, tender and soft - not DRY - scones that need nothing else to make them delicious. You can enjoy these lemony white chocolate and raspberry scones on their own, but you can also add jam and cream if you please. You'll see that with this recipe, you may not need it at all!
Ingredients
Scone dough:
- 2 cups 284g all-purpose flour, plus more for hands and work surface
- ⅓ cup 65g granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 7 tablespoon 100g unsalted butter, cool but soft
- ⅓ cup 90ml 10% half and half cream, plus 2 Tablespoons (30ml) for brushing
- ¼ cup 60ml full fat Greek yogurt
- 1 large egg
- 1 teaspoon 5ml pure vanilla extract
- ½ cup 85g pure white chocolate chips
- 1 cup 120g flash frozen fresh raspberries (*see note in the instructions below)
Glaze:
- ⅓ cup 40g powdered confectioner's sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 5ml whole milk
Instructions
- Flash-freeze the berries. Place raspberries on a parchment lined tray and place in the freezer for 30-60 minutes until they are firm and hard.
- Preheat your oven to 425°F and line a large cookie sheet with parchment paper.
- Make the scone dough. Combine flour, baking powder, sugar, lemon zest and salt into a large bowl. Add soft butter and rub it in with your fingertips or use an electric hand mixer until it resembles coarse crumbs and it is well incorporated.
- Whisk together milk, egg, yogurt and vanilla in a small bowl. Make a well in the center of the dry ingredients and pour in the milk mixture. Fold together gently using a spatula until just moistened enough to come together.
- Add the white chocolate chips and fold them in gently with just a couple of folds, then add the semi-frozen raspberries and fold them in. Do not over-mix. The dough will be quite soft and sticky but resist adding more flour.
- Generously dust your work surface with flour and turn the mixture out onto it. Fold it over just once. Sprinkle the soft sticky dough with more flour and pat it down into an 8 inch circle pressing in loose bits as necessary. Brush off excess flour with a pastry brush and then slice it into 8 wedges.
- Transfer each wedge to a parchment lined baking tray and brush the tops lightly with cream. Bake at 425°F for 5 minutes, then lower the oven to 400°F and bake for 12-14 minutes until evenly browned on top and on the bottom. Transfer scones to a wire rack to cool.
- Make the glaze. Combine glaze ingredients in a small bowl and whisk until smooth, adding a little more milk as needed to achieve a drizzling consistency and spoon it over the scones.
