Lemon & White Chocolate Scones

Name: Lemon & White Chocolate Scones
Yield: 12 Scones
Cuisine: British
Ingredients: 2 cups Self-Raising Flour; 1/4 cup Caster Sugar; 60 g Cold Regular Butter *Not the unsalted butter!; Zest of 1 Lemon; 3 tablespoons Lemon Juice; 150 ml Milk; 100 g White Chocolate *coarsely chopped; 1/2 cup Icing Sugar; 1 tablespoon Lemon Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

Our next-door neighbours are very kind and they regularly share their garden harvests with us. Now I have a bucketful of Lemons! I am so grateful because our lemon trees have never produced fruit and I always have to buy them. Today I baked these Lemon flavoured scones based on Auntie Lorna’s Scone recipe. I added White Chocolate. Delicious!!!

Hiroko Liston @hirokoliston

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Ingredients

12 Scones

2 cupsSelf-Raising Flour
1/4 cupCaster Sugar
60 gCold Regular Butter *Not the unsalted butter!
Zest of 1 Lemon
3 tablespoonsLemon Juice
150 mlMilk
100 gWhite Chocolate *coarsely chopped
Lemon Icing
1/2 cupIcing Sugar
1 tablespoonLemon Juice

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Steps

1

Preheat oven to 220℃. Line a baking tray with baking paper.
2

Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
3

Add Lemon Zest, Lemon Juice and Milk and stir until a sticky dough forms. Knead gently until just combined, then add chopped White Chocolate and mix evenly.
4

Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
5

Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
6

To apply Lemon Icing on top, the scones need to be cool. To make Lemon Icing, mix Icing Sugar and Lemon Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.