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Lemon Raspberry White Chocolate Scones

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: breakfast, brunch, dessert, lemon raspberry, scones, snack, white chocolate
Servings: 12 scones
Author: Ashlen Leonard

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.
 
Making the scones gluten-free:
  • 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.