Lemon White Chocolate Scones

5 from 1 vote

If you love bright lemon flavors and sweet white chocolate, you will fall in love with these super easy lemon white chocolate scones!

Prep Time:15

Cook Time:20

Cooling Time:30

Total Time:1 5

Equipment

1 Food processor
1 Baking tray
1 parchment paper or silicone liner
1 Chef's knife
1 small bowl
1 Whisk

Ingredients

Scone Dough

2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1-2 lemons, zested
1 egg
1/2 cup butter frozen, cubed
1/2 cup heavy cream
1 tsp lemon extract or juice
1/3 cup white chocolate chips

Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice
1 lemon, zested optional

Instructions

Prepare the Dough

Preheat your oven to 375 degrees F. Prepare a baking sheet with parchment paper or a silicone liner.
In the bowl of a food processor, add your dry ingredients and lemon zest. Pulse for 1 second to combine.
2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp kosher salt, 1-2 lemons, zested
Cube the frozen butter and add it to the flour mixture in the food processor. Run the food processor for about 5 seconds to break the butter into small pieces.
1/2 cup butter
Add the cream, lemon extract, egg, and the white chocolate chips. Pulse 5-7 times until combined; the dough should look like large coarse crumbs. If the dough doesn't hold together when you squeeze it, add another tablespoon of cream.
1 egg, 1/2 cup heavy cream, 1 tsp lemon extract, 1/3 cup white chocolate chips
Pour the scone dough onto a baking sheet and press it into a large circle approximately 3/4 to 1 inch tall. Press the dough down with your hands or roll it smooth using a rolling pin.
Cut it into 8-10 pieces using a knife or bench scraper. Separate the pieces to give them room to rise.
Freeze or refrigerate your dough for 30 minutes to make sure it's really cold.

Bake

Bake for 15-18 minutes or until just golden brown along the bottom edge. Be careful not to overbake or the white chocolate chips may burn.
Allow the lemon scones to cool completely on the baking tray at room temperature.

Glaze and Serve

Assemble the glaze by whisking half of the powdered sugar and the lemon juice together in a small bowl. Once combined, whisk in the remaining powdered sugar.
1 cup powdered sugar, 2 tbsp lemon juice, 1 lemon, zested
Drizzle or glaze over the top of the scones as you see fit. Allow the glaze to set and then enjoy!

Notes

Storing Suggestions

Scones are best within 1-2 days. You can store them at room temperature or in the fridge in an airtight container. If you're chilling your scones, let them sit on the counter for 20-30 minutes or microwave them for 30 seconds to bring out all the flavor. To freeze them, place them in a freezer bag and freeze for 1-2 months. Thaw in the fridge overnight.

If you want to freeze your scone dough before baking, simply form the dough into the large circle like the instructions, but wrap it in plastic wrap or parchment paper instead of cutting it. Freeze it solid. When you're ready to bake, cut the frozen into triangles and bake from frozen.

Tips & Variations

All flour absorbs liquids a little differently. If your scone dough seems way too dry and hard to work with, add additional tablespoons of cream one at a time until the mixture just starts to come together. I've made scones with too little liquid (which were still yummy, but a little crumbly) and too much liquid (which were light and fluffy, but a little soft. They all taste good, so don't overthink it!
Feel free to brush the tops of your scones with milk or cream for a nice golden crust. Since we're glazing these scones, I don't worry about this extra step!
To make mini scones, cut each triangle into 3-4 smaller triangles and bake for approximately 10 minutes or until golden brown.
The glaze is optional, of course. If you prefer to skip it, try brushing the scones with milk or cream and sprinkle the tops of the scones with a little coarse sugar for a lovely appearance.

Nutrition

Course: Appetizer, Breakfast, Dessert

Cuisine: American

Keyword: lemon, scones, white chocolate

Servings: scones

Calories: 367kcal