Worth the calories in this scone! I modified a traditional recipe that I had used as a base. With fresh clotted cream, serve.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 medium lemons
- 3 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon vanilla powder
- 6 tablespoons frozen unsalted butter, cubed
- ⅓ cup milk
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup fresh raspberries
- 2 tablespoons all-purpose flour
- 1 tablespoon superfine sugar
- ½ tablespoon potato starch
Instructions
- Zest both lemons; juice 1/2 of a lemon. Set aside.
- 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.
- 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.
- Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the dough into 8 triangles and separate until they’re 1 inch apart. Dust with flour, sugar, and starch mixture.
- Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 365 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these with other fresh fruits and dried fruits. They turn out great every time! My husband says they are better than scones at Starbucks! I prefer to use powdered sugar vs flour on the top prior to baking.