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–+ servings
Two lemon white chocolate scones stacked on 3 plates.

Lemon And White Chocolate Scones

Robyn
These fluffy lemon scones with creamy, sweet white chocolate chunks are so simple to make and are ready to eat in under 30 minutes!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course afternoon tea, Breakfast | Brunch, Snack
Cuisine International
Servings 8 Scones
Calories 265 kcal

Equipment

  • 1 square 20cm x 20cm / 8" x 8" baking tin

Ingredients
  

  • 340g (2 ¼ c) plain flour
  • 3 teaspoons baking powder
  • 2 tablespoons icing sugar confectioners sugar
  • pinch salt
  • 1 tablespoon lemon zest
  • 40g (1 ½ oz) butter cold, cut into cubes
  • 150ml (⅔ c) milk
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 80g (3 oz) white chocolate roughly chopped

Instructions
 

  • Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F.
  • Line a square 20cm x 20cm / 8" x 8" baking tin with baking paper.
  • In a large mixing bowl add the flour, baking powder, icing sugar / confectioners sugar and salt and stir to combine.
  • Add the cubes of butter and lightly rub the butter in to the flour with your finger tips, until the mixture resembles breadcrumbs. Stir in the lemon zest.
  • Pour in the milk, water and lemon juice and mix until just starting to come together.
  • Add the roughly chopped white chocolate and stir to combine, using your hands to bring it together.
  • Roll out the scone dough on a lightly floured wooden board using a lightly floured rolling pin, to a thickness of 3 cm / 1.2".
  • Using a 5 cm / 2" scone cutter or round cookie cutter, cut out circles and place on the lined baking tin.
  • Gather the scraps of scone dough, lightly bring them to gather and roll out, then repeat until all the dough is used up.
  • The scones should just about be touching in the tin – this helps them to rise.
  • Place in the preheated oven and cook for 13-15 minutes until lightly golden.
  • Cool on a wire rack.
  • The scones are best served on the day they are made, however store any leftover scones in a container for up to 2-3 days.

Notes

Flour – plain flour or all-purpose flour.
Baking powder – this provides the rise.
Butter – use a good quality butter as this really makes a difference to both the texture and flavour of the scones. I prefer to use unsalted butter and add a pinch of salt, however if you prefer use salted butter and omit the pinch of salt.
Icing sugar – also known as confectioners sugar. Use pure icing sugar (not soft icing sugar mixture). The white chocolate is very sweet, so you don’t need to add a lot of sugar to the scone dough itself.
Lemon zest – finely grated lemon zest adds the majority of the lemon flavour.
Lemon juice – using fresh lemon juice adds extra lemon flavour.
Milk – I recommend using whole milk to make scones with, as I find they have a more tender texture than those made with lower fat milk / half fat milk.
Water – adding a little water creates a lighter scone.
White chocolate – I prefer to use roughly chopped white chocolate bars, however you can use white chocolate chips instead if you prefer.
Tips
  • Make sure your butter, milk and water are cold.
  • Don’t overwork the scone dough – this can make the scones tough.
  • Lemon juice – having tested these scones numerous times with varying degrees of lemon juice, I found that the texture of the scones changed when the water was completely omitted and lemon juice used instead. The scones were slightly gummy, whereas using half water and half lemon juice gave extra lemon flavour but kept that lovely light texture.
  • Use a cookie cutter or straight edges glass if you don’t have a scone cutter.
  • Positioning the scones so they are almost touching on the tray before baking ensures they rise well and keeps the sides of the scones soft and light.
  • Preheated oven – it is important to heat the oven before as the scones need a high temperature to help them to rise.
  • To reheat scones: Gently reheat the up in a medium oven until warmed through, or in an air fryer for 2-3 minutes at 160˚C / 320˚F. You can also give them a blast in the microwave, though don’t heat them for too long as they can become rubbery.

Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 209mgPotassium: 108mgFiber: 1gSugar: 9gVitamin A: 160IUVitamin C: 2mgCalcium: 140mgIron: 2mg
Keyword lemon scone, lemon scones, white chocolate scones

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