Lemon, Raspberry, and White Chocolate Scones
Description
Fresh lemon and raspberries join sweet white chocolate chips in these easy scones that are great for breakfast or dessert.
Ingredients
•
2 medium lemons
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3 cups all-purpose flour
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1/4 cup white sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon vanilla powder
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6 tablespoons frozen unsalted butter, cubed
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1/3 cup milk
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2 large eggs
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1/2 teaspoon vanilla extract
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1/2 cup white chocolate chips
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1/4 cup fresh raspberries
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2 tablespoons all-purpose flour
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1 tablespoon superfine sugar
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1/2 tablespoon potato starch
Directions
1
Zest both lemons; juice 1/2 of a lemon. Set aside.
2
Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
3
Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
4
Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
5
Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
6
Preheat the oven to 400 degrees F (200 degrees C).
7
Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
8
Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.