Imagine biting into a heavenly scone that perfectly balances the bright, tangy essence of lemon with the creamy sweetness of white chocolate. These aren't just any ordinary scones – they're a culinary masterpiece that will transform your morning breakfast or afternoon tea into a gourmet experience. Whether you're a baking enthusiast or a novice in the kitchen, this recipe promises to deliver restaurant-quality results that will impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup white chocolate chips
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the white chocolate chips and fresh lemon zest, ensuring they are evenly distributed throughout the dry mixture.
- In a separate small bowl, whisk together the heavy cream and egg until smooth.
- Create a well in the center of the dry ingredients and pour in the cream and egg mixture. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the tops are lightly crisp.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, prepare a simple lemon glaze by mixing powdered sugar with lemon juice and drizzle over the cooled scones.
Tips
- Keep your butter ice-cold: The secret to flaky, tender scones is using cold butter. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until the ingredients come together. Overmixing will develop gluten and result in tough scones.
- Use fresh ingredients: Freshly zested lemon and high-quality white chocolate chips make a significant difference in flavor.
- For extra richness, brush the tops with heavy cream before baking to achieve a beautiful golden finish.
- Let the scones cool slightly before adding the optional lemon glaze to prevent it from melting completely.
- These scones are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Warm them briefly in the oven to restore their crisp texture.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
