Description
A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.
Ingredients
- 2 medium lemons
- 3 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon vanilla powder
- 6 tablespoons frozen unsalted butter, cubed
- ⅓ cup milk
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup fresh raspberries
- 2 tablespoons all-purpose flour
- 1 tablespoon superfine sugar
- ½ tablespoon potato starch
Instructions
- Zest both lemons; juice 1/2 of a lemon. Set aside.
- 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.
- 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.
- Combine 2 tablespoons flour
- superfine sugar
- and starch in a separate bowl and sift a layer onto the parchment paper.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the dough into 8 triangles and separate until they’re 1 inch apart. Dust with flour
- sugar
- and starch mixture.
- Bake in the preheated oven until they rise and become golden
- 20 to 25 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 8