Lemon White Chocolate Chip Scones

hand reaching for a lemon white chocolate chip scone

5 from 9 votes

Lemon White Chocolate Chip Scones

In this lemon scone recipe, you'll find light and fluffy layers, perfectly crisp edges, tons of lemon flavor (in the scones and in the glaze on the top) and mini white chocolate chips that caramelize a little bit along the bottoms and edges of the scone.

Prep Time30

Cook Time18

Servings: Scones

Calories: 535kcal

Author: Amanda Smallwood

Ingredients

For the Scones

2 cups + 2 tablespoons cake flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon sea salt
2 large lemons you will use one for the zest and the juice from both for this recipe
½ cup butter, frozen for 30 minutes
½ cup heavy cream
1 large egg
1 teaspoon vanilla
2 tablespoons lemon juice use the juice from the lemon that you zested
½ cup mini white chocolate chips

For the Glaze

1 ½ tablespoons lemon juice use the juice from the lemon that you zested
1 ¼ cups confectioner's sugar
¼ cup white chocolate chips, melted

Instructions

For the Scones

Move one stick of butter to the freezer to chill for 20-30 minutes.
In a large glass measuring cup, whisk together egg, heavy cream, 2 tablespoons lemon juice and vanilla. Store in the refrigerator until needed.
Combine the flour, baking powder, sugar and salt in a large mixing bowl. Zest one lemon directly into the dry ingredients.
Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients.
Use a pastry cutter or fork to work the butter into the flour mixture.
Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the mini white chocolate chips to the dough. Gently fold the chips into the dough. It's okay if they are not well combined.
Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the chips. Do this 4-5 times to be sure that the chips are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
Arrange on a quarter sheet pan and place scones into the freezer for 20-30 minutes.
Preheat the oven to 400°.
Arrange the chilled wedges of scone dough on a parchment lined, half sheet pan. Brush the scones with heavy cream and bake at 400° for 18-22 minutes or until golden brown.
While the scones are baking, make the lemon glaze.

For the Lemon Glaze and White Chocolate Drizzle

Combine 1 ½ tablespoons lemon juice with confectioner’s sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
Place mini white chocolate chips in a small microwave bowl. Heat the chips for 30 seconds at a time until the chocolate is a good consistency for drizzling.
Once the scones are finished baking, drizzle first with the lemon glaze and then with a drizzle of white chocolate.

Notes

To Store Frozen Scone Dough:

To do this, you'll want to freeze the cut scones until they are completely solid and then transfer the frozen dough to a storage bag or container. When you are ready to bake the scones, you transfer the number of scones that you want to your baking sheet, brush with heavy cream and bake 400°. Be sure to add a few extra minutes to the baking time if the dough is frozen solid.

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