I’m usually a stickler for scones as they should be – either fruit or plain, buttered, spread with jam and with a dollop of cream on top (especially when it comes to afternoon tea!). But I do enjoy a flavoured scone, too – and this is what I was hankering after when I decided to make these lemon and white chocolate scones.
Scones are really easy to make, but you need to follow a couple of rules to make sure they come out just right. One rule is to avoid over-mixing the initial scone mix if you can, and another is to avoid over-kneading the mix when turning it into a manageable dough. Another is to not add *too* much flour when rolling out and cutting the scones, if you can, so your dough stays nicely moist. Follow all of these, and you should end up with some delightfully light and well-risen scones!
I added the lemon flavour through finely grated lemon zest. I only used one lemon, but I think two would add a bit more of a tang – the lemon in my scones was quite subtle! I just used bog standard supermarket white chocolate, making to sure to sample some to check it was *just* right (ahem).
I brushed the tops of my scones with milk before baking, but you can also do it with beaten egg for some nicely shiny tops.
I ate my first scone while it was warm from the oven (which meant the chocolate was a bit gooey!) and without any accompaniments, but subsequent scones were enjoyed with butter and strawberry jam. I didn’t have any cream to hand, but that’s very much optional with these, anyway!
These lemon and white chocolate scones would be lovely as part of a cream tea or afternoon tea with a difference, perhaps in the spring or summer, considering the flavours. Do try them!
Lemon and white chocolate scones recipe
Makes around 14 scones
- 280g self-raising flour, plus extra for rolling out the dough
- 70g cold butter, cut into small pieces
- 1 tbsp caster sugar
- 55g white chocolate, chopped (or use chocolate chips)
- Zest of 2 lemons
- 150ml milk
- Milk or 1 beaten egg, to glaze
- Softened butter
- Raspberry or strawberry jam
- Clotted cream
- Preheat the oven to gas mark 7/220C/425F. Line a baking tray with baking parchment, or grease the tray with butter.
- Sift the flour into a large bowl. Add the butter and rub it into the flour with your fingertips until the mix resembles fine breadcrumbs.
- Stir in the sugar and white chocolate.
- Stir the zest into the milk, then slowly add the milk to the flour mixture and stir until you get a soft but manageable dough (you may not need all of the milk). Do not overmix.
- Lightly flour a work surface and tip the dough out of the bowl on to it. Sprinkle a little more flour on top and roll the dough out until it’s around 2.5cm thick.
- Dip a fluted cutter into some flour (I used a 58mm cutter) and cut the scones out of the dough, transferring them to the baking tray (make sure they’re well spaced out – you may need two trays, or bake in batches).
- Roll out the remaining dough and repeat until all of the dough has been used up.
- Brush the tops with either milk or beaten egg, and bake the scones in the oven for 10-12 minutes, until risen and golden.
- Transfer to a wire rack to cool. Serve sliced with butter, jam and cream, if you like.