Lemon Raspberry White Chocolate Scones
This recipe post has been sponsored by the dietitians at the Canadian Sugar Institute. These Lemon Raspberry White Chocolate Scones are the perfect baked good for your weekend brunch. They offer a balanced bite of sweet and tart that is hard to resist. Plus, they are incredibly easy to make! Whip up a quick batch for the long weekend and everyone will be raving!
Am I the only one that thought scones were incredibly difficult to make? To be completely honest, I wasn’t really a big fan of scones until recently. I would typically reach for another baked good that was offered, like a muffin or cookie, before a scone. It wasn’t until my boyfriend, Matt, and I started visiting different cafes in Vancouver on our Sunday morning walks, that I noticed how much he enjoyed scones. Being the foodie that I am, I would always ask for a bite but go back to enjoying my choice of baking. I guess it’s true when they say repeated exposure can change your preferences! After many “quick little bites” of his scones, I eventually realized how delicious they really are!
Baking with Sugar
With a new love of scones ignited, we set out to make some at home using a recipe from Delicious Little Bites. It was super simple to follow and we were very happy with the results. I knew I wanted to recreate it so that my audience could try it for themselves but it needed a little bit of a twist…
I have partnered with the Canadian Sugar Institute to bring you this delicious Lemon Raspberry White Chocolate Scone recipe. Although I tend to reduce total amounts of sugar in most of my baking, I found that this recipe could actually use a little more. With the addition of the lemon zest and juice, I wanted it to be a balanced bite of tart and sweet.
I love that the Canadian Sugar Institute shares my approach to sugar by not shying away from including it in our everyday diet.
The more we avoid or restrict a food or ingredient, the more we end up craving it and binging on it when we do finally eat it. If we take sugar as an example, having it around MORE often and MORE consistently with UNCONDITIONAL permission, can help you break this restrict and binge cycle. If this is a new concept to you, I highly recommend working with a dietitian for support in implementing this new approach to food.
For more information on sugar and including it in a balanced diet, check out the Canadian Sugar Institute website.
Ingredients for Lemon Raspberry White Chocolate Scones
Like I mentioned, this recipe is quick, simple and to the point. All you need to make these Lemon Raspberry White Chocolate Scones is:
- Flour
- I use all-purpose flour because it’s the most accessible and versatile. If you want to make these scones gluten-free, you can opt for a gluten-free flour instead. My favourite GF product to recommend is Bob’s Red Mill 1-to-1 gluten-free flour.
- Sugar
- The white granulated sugar in the recipe will balance out the tartness from the lemon zest and juice.
- Egg
- You will just need one egg to help keep these scones stay together.
- Butter
- This is an important part of the recipe, COLD butter! Using cold butter helps prevent it from melting before the scones are baked, which creates a flaky final product. Keep the butter in the fridge until just before you’re ready to use it.
- Coconut milk
- Traditional scones will call for heavy cream instead of coconut milk but heavy cream isn’t part of my normal grocery shop. I tend to have canned coconut milk in the pantry for recipes and it makes such a great substitute. I recommend using the full fat canned coconut milk to most accurately resemble heavy cream, but the light version works too. Just remember to shake the can well before opening it!
- Quick tip: Use the remaining coconut milk in oatmeal, curries or soups to prevent food waste!
The Flavour-Packing Ingredients:
- Raspberries
- The combination of raspberries and lemon is a match made in heaven and a perfect flavour balance for spring. I have only used fresh berries in this recipe and worry that frozen berries would contribute too much added liquid. If you only have frozen berries and you try it out, please let me know how it goes!
- You may also want to try blueberries, blackberries or strawberries instead of raspberries.
- Lemon
- You will need the lemon zest and the lemon juice for these scones. Not only does this allow us to use more of the fruit, it adds another layer of a tart punch to the scones!
- White chocolate chips
- Balancing the tart profile from the raspberries and lemon is so important in this recipe. This is achieved by the granulated sugar and by adding white chocolate chips to the batter, as well as an optional drizzle on top.
How to Prepare Scone Dough
Although it is quite messy, I find the funnest way to make this dough is by using my hands. That being said, this technique adds extra heat from our hands and may melt or soften the butter that we want to remain cold.
To avoid this, I recommend using a pastry cutter. The goal is to incorporate the butter into the dry ingredient mixture until it resembles a crumbly texture.
Then, once all of the ingredients are combined, roll the dough into two separate balls. Flatten the balls into round circles, about 3/4″ thick and use a sharp knife to divide each circle into 6 scones.
Baking Lemon Raspberry White Chocolate Scones
The bake time will depend on your oven and the heat intensity but I recommend baking for 15-18 minutes. Keep an eye on both the top and bottom of your scones. We are aiming for an end result of both sides being slightly golden brown.
Once they are cooked through, allow them to cool for 5 minutes before enjoying them!
Serve these Lemon Raspberry White Chocolate Scones at an Easter brunch, a friends get-together, a family weekend, or just a regular ole’ Sunday by yourself. I have a feeling they will be a hit!
I hope these Lemon Raspberry White Chocolate Scones bring you a lot of happiness in the creating AND consuming process. Don’t forget to check out some of these other brunch ideas for more inspiration:
If you make these Lemon Raspberry White Chocolate Scones, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Thank you to the Canadian Sugar Institute for sponsoring this recipe post!
Lemon Raspberry White Chocolate Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup white sugar
- 1 egg
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter cold, cut into cubes
- 1/2 cup canned coconut milk full fat or light
- 1 cup fresh raspberries rinsed and patted dry
- 1 tsp lemon zest
- 3 tbsp lemon juice (about the juice of 1 lemon)
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 425℉ and prepare two baking sheets by lining them with parchment paper or a silicone baking mat.
- In a large bowl, start by mixing together the flour, white sugar, baking powder and salt.
- Add the cold, cubed butter and use your hands or a pastry cutter to incorporate the butter into the flour mixture until it is well combined and crumbly in texture.
- In a separate small bowl, whisk together the egg and coconut milk. Pour this into the flour and butter mixture and stir well. It may still be a bit crumbly at this point but this will change soon.
- Add the lemon zest, lemon juice, fresh raspberries and white chocolate chips. Using your hands or a spatula, mix until well combined. It's okay that the raspberries will break into little pieces. This is when the dough should be moist. If it's still too dry, add 1 tbsp of coconut milk at a time until the dough comes together and can be rolled in a ball.
- Separate the dough into two pieces and roll each into a ball. Flatten each ball into a round circle about 3/4" thick. Using a sharp knife, cut the dough evenly into 6 scones per circle.
- Carefully place the scones on the baking sheets. I find that using a knife to scoop them up and keep them level is helpful. Bake for 15-18 minutes or until the tops of the scones become slightly golden brown. Allow to cool for 5 minutes before enjoying!
Notes
- Flour
- I use all-purpose flour because it's the most accessible and versatile.
- Butter
- This is an important part of the recipe, COLD butter! Using cold butter helps prevent it from melting before the scones are baked, which creates a flaky final product. Keep the butter in the fridge until just before you're ready to use it.
- Coconut milk
- I recommend using the full fat canned coconut milk to most accurately resemble heavy cream, but the light version works too. Just remember to shake the can well before opening it!
- Quick tip: Use the remaining coconut milk in oatmeal, curries or soups to prevent food waste!
- Raspberries
- I have only used fresh berries in this recipe and worry that frozen berries would contribute too much added liquid. If you only have frozen berries and you try it out, please let me know how it goes!
- You may also want to try blueberries, blackberries or strawberries instead of raspberries.
- Opt for a gluten-free flour instead of all-purpose flour (using the same amounts). My favourite GF product to recommend is Bob’s Red Mill 1-to-1 gluten-free flour.
Leave a Reply
© 2024 Ashlen Leonard. all rights reserved. | privacy policy + Terms | site by sugar studios + Customized by Amanda Mays
Food for a happy and healthy life