Lemon, Raspberry, and White Chocolate Scones

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.



Step: 1

Zest both lemons; juice 1/2 of a lemon. Set aside.

Step: 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.

Step: 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.

Step: 4

Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.

Step: 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.

Step: 6

Preheat the oven to 400 degrees F (200 degrees C).

Step: 7

Cut the dough into 8 triangles and separate until they’re 1 inch apart. Dust with flour, sugar, and starch mixture.

Step: 8

Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.


Per Serving: 381 calories; protein 8.2g; carbohydrates 56.2g; fat 14.6g; cholesterol 72.6mg; sodium 364.7mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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