Lemon Raspberry White Chocolate Scones

Follow our step-by-step guide on how to make Lemon Raspberry White Chocolate Scones.

1. Step 1

   Zest both lemons and juice half of one lemon. Set the zest and juice aside.

2. Step 2

   In a large mixing bowl, combine 3 cups of flour, white sugar, baking powder, lemon zest, salt, and vanilla powder. Mix well.

3. Step 3

   Cut in the frozen butter using a pastry blender until the mixture resembles coarse sand and no butter pieces are visible. Place the bowl in the freezer to keep the mixture cold.

4. Step 4

   In a separate bowl, whisk together the milk, eggs, lemon juice, and vanilla extract until well combined. Pour the wet ingredients into the flour mixture and stir until a dough forms. Gently fold in the white chocolate chips and raspberries, being careful not to overwork the dough.

5. Step 5

   In another bowl, combine 2 tablespoons of flour, superfine sugar, and potato starch. Sift this mixture onto a sheet of parchment paper.

6. Step 6

   Transfer the dough onto the parchment paper and shape it into a circle about 1 3/4 inches thick. Refrigerate the dough for 20 minutes.

7. Step 7

   Preheat your oven to 400°F (200°C).

8. Step 8

   After chilling, cut the dough into 8 triangles and space them 1 inch apart on a baking sheet. Dust the tops with the flour, sugar, and starch mixture.

9. Step 9

   Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden and have risen.