Lemon Raspberry Scones with White Chocolate Glaze

Perfectly flaky and loaded with juicy raspberries and tangy lemon flavor, these lemon raspberry scones are glazed in a rich white chocolate glaze and a beautiful addition to any brunch!

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5 from 1 vote

Lemon Raspberry Scones with White Chocolate Glaze

Prep Time 20

Cook Time 18

Total Time 38

Servings scones

Calories 337kcal

Ingredients

Scones

2 cups all-purpose flour, spooned and leveled
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted cold butter, shredded on large holes of a box grater and frozen
1/4 cup lemon juice
1 tablespoon grated lemon zest
1 large egg
1/4 cup milk
1/4 cup Greek yogurt
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries (if using frozen, do not thaw)

White Chocolate Glaze

1 tablespoon heavy whipping cream
1 tablespoon 2% or skim milk
4 oz white chocolate, finely chopped

Instructions

Scones

Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until crumbly.
In a separate medium bowl, whisk lemon juice, zest, egg, milk, yogurt, and vanilla until smooth. Add liquid mixture and raspberries to flour mixture and very gently fold until a shaggy dough forms.
Turn dough onto a floured surface and very gently knead several times until dough comes together. Pat dough into a 1-in thick round.* Cut round into 8 wedges and place wedges on prepared baking sheet. Chill scones in freezer 15 minutes.
Bake scones at 400F 15-20 minutes until golden brown. Cool scones on baking sheet 10 minutes, then transfer to a wire cooling rack.

White Chocolate Glaze

In a small saucepan over medium heat, heat cream and milk until just steaming. Remove from heat and immediately whisk white chocolate into mixture until smooth and melted. (if you're having trouble getting white chocolate to melt, microwave bowl 15-20 seconds)
Drizzle warm glaze over scones and let stand 5 minutes before serving. Enjoy!

Notes

*If you would like to make these scones mini-sized, shape scone dough into 2 (1-in thick) circles, rather than 1. Cut 8 wedges out of each circle for a total of 16 scones. Bake scones at 400F 10-15 minutes until golden brown and top with glaze as recipe directs.

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