Lemon & White Chocolate Scones

Cooking with Heinen’s: Lemon & White Chocolate Scones

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Lemon and white chocolate scones were just coming out of the oven when my son walked in the door from the airport. Home from college for the weekend, I knew one way to make him happy to be home was through good food. The food quality is really his only complaint about being away. My kids are not processed cafeteria food fans. So, for this week’s Cooking with Heinen’s, let me tell you why this super easy scone recipe is such a hit.

All scone recipes have pretty much the same basic ingredients: milk, flour, egg, sugar, baking powder and cold butter. The rest just depends on what flavors you are hungry for: chocolate chip, cranberry orange, blueberry or even savory herb. You know if you follow my blog that I love all things lemon. These are made super moist and creamy by the white chocolate chips and lemon juice. You may have had store bought scones that are dry and hard. If you like your scones that way, simply cover with foil in the last 5 minutes and add 5 additional minutes to the cooking time.

I prefer my scones flaky and crispy on the outside but moist and tender on the inside. The texture of these white chocolaty, lemon scones is perfect. To take it one step further on the lemony goodness scale, I serve these scones with lemon curd. Have you ever tried lemon curd? It is creamy and packed with flavor. It’s good right off the spoon but even better on a buttery, flaky, warm scone.

Lemon and White Chocolate Scones

Ingredients:

For the scones

  • 1/2 cup almond milk (regular 2% works fine if that’s what you have)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • one egg one egg white
  • 2 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 3/4 cup cold butter cut into cubes
  • 1 cup white chocolate chips

For the icing

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Method:

  • Preheat oven to 350°F place parchment paper on a baking sheet, set aside.
  • In a bowl, whisk together the almond milk, lemon zest, lemon juice, egg and egg white. Set aside.
  • In a food processor, combine the flour, sugar, baking powder and salt.
  • Add the butter and pulse until the texture resembles sand.
  • Transfer this mixture to a bowl and add the wet ingredients stirring until just combined.
  • Fold in the white chocolate.
  • Using your hands form a ball of dough.
  • Place the dough on the parchment paper in the center of the cooking sheet.
  • Roll out to a 9 inch circle. Using a knife, cut the circle into eight even triangles. Separate the triangle so they are not touching.
  • Bake for 20 to 25 minutes then let cool completely on wire cooling rack.
  • In a bowl combine the icing ingredients drizzle icing generously over this scones.

Click here to print this recipe

Sally Roeckell
Posted by: Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

6 comments

    1. Good Morning Anna – Did you find that the consistency was too dry or too runny? We’re happy to provide your feedback to the recipe creator and see if she has any suggestions.

        1. Thank you for confirming, Anna. We are checking with Sally and will follow up with you when we have feedback!

        2. Hello, again, Anna – Sally noted that this is a damp batter and she has to put a little flour on her hands when pulling the batter out of the bowl onto the parchment paper and forming it into a disk. She says it will not be like bread or pastry dough that you could pick up in a ball and knead.

          Additionally, she suggests that it may be difficult to work with if the butter is not ice cold. Room-temperature butter’s consistency is not conducive to this recipe. We hope you enjoyed the cookies and will give this recipe another try!

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