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These Lemon and White Chocolate Scones are moist and delicious and come together quickly!
I made a batch of these Lemon and White Chocolate Scones this past weekend and when my husband took the first bite, his eyes widened. His comment was “If I knew scones could taste like this, I would have become a believer a long time ago.” I think he was referring to the fact that many scones are often dry and quite lacking in the flavor category. It’s true, we’ve definitely tried lots of less-than-stellar scones through the years.
These scones, however, are moist, delicious and take very little time to put together. The dry ingredients, butter and white chocolate, are simply thrown into a food processor and pulsed a few times, then transferred to a mixing bowl. Next step is adding the remainder of ingredients; sour cream, half and half, fresh lemon juice and an egg.
A quick stir and the batter is scooped into small tart pans. No rolling, patting or forming the dough into shapes. Pop them into a piping hot oven and, before you know it, your kitchen will be filled with the most delightful aroma. In fifteen minutes you’ll be pulling out scones that are pastry shop quality… fine pastry shop quality!
Take it from The Café; you want these fabulous scones in your life! Lemon and white chocolate are a truly heavenly combination, each one enhances and accentuates the flavor of the other. But I’m sure you’ll probably want to see for yourself. And I’m quite certain that, “If you knew scones tasted like this, you too would have become a believer a long time ago!”
- ½ cup sour cream
- ½ cup half & half
- 2 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ sticks 6 oz butter
- 3¼ cups all-purpose flour
- ¾ cup sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- zest of 1 lemon
- 6 ounces good quality white chocolate chips
- 2 ounces cream cheese softened
- 3 tablespoons milk or half & half
- 1 tablespoon fresh lemon juice
- 1½-2 cups powdered sugar
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Preheat oven to 400˚F. Spray 10 - 3½-inch (or 8 - 4½-inch) tart pans with baking spray. Place on a sheet pan. Set aside.
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Combine sour cream, half and half and lemon juice. Stir till smooth.
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Add egg and vanilla. Stir and set aside.
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Cut butter into approximately ½-inch pieces. Set aside.
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Place flour, sugar, baking powder, lemon zest and salt in the bowl of a food processor. Pulse a few times to combine. Add butter pieces and pulse on and off 10-12 times or until butter is incorporated, but still in small pieces similar to a coarse meal.
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Add white chocolate chips and pulse one more time. Transfer mixture to a large bowl. Make a well in the center of the flour mixture. Add sour cream mixture and stir with a wooden spoon or sturdy spatula until all dry ingredients are incorporated. The dough will be quite stiff.
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With a large scoop or spoon, divide the dough evenly between the tart pans. Wet one hand with warm water and lightly press on the dough to even surface. Re-wet hand as needed to prevent sticking.
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Place in oven and immediately lower temperature to 350˚F. Bake for 15-18 minutes or until light golden brown and scone is firm when lightly touched in the center.
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Remove from oven and cool for 10 minutes then remove tarts from pans by inverting onto cooling rack. Cool for 20 minutes then drizzle with Lemon Cream Cheese Drizzle.
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Combine cream cheese and 1 tablespoon milk (or half and half) in a medium-size bowl. Whisk until smooth. Gradually add rest of the milk, stirring till smooth.
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Add lemon juice and stir until well incorporated. Add 1½ cups powdered sugar and stir until all sugar is incorporated and icing is smooth and lump-free. If too thin, add more powdered sugar till icing is thick enough to drizzle nicely.
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Drizzle icing over scones with a small spoon or a fork. Cool until icing is set.
Linda G. says
These look wonderful.
I am asking the same question which was not answered. 1 1/2 sticks butter of butter is 12 oz.—not 6 oz. can you verify which it is please.
Chris Scheuer says
I'm sorry we missed your earlier question. A stick of butter is 4 ounces. So 1 1/2 sticks is 6 ounces. If your butter is measured differently, you can just use 6 ounces. Hope you enjoy the scones, Linda.
Linda G. says
I am asking the same question which was not answered. 1 1/2 sticks butter of butter is 12 oz.—not 6 oz. can you verify which it is please.
Patty Dalton says
I thought the same thing! It’s 12 TBLS! 8 TBLS in a whole stick, so 1/2 stick is 4 TBLS, making 12 TBLS not ounces. It is actually 6oz. I had a red flag go up also, because I’m use to it saying TBLS not ounces. Hope this helps some.
Chris Scheuer says
Ah, thank you, Linda. Somehow I missed this comment. Yes, 1½ sticks is 6 ounces of butter. It can be confusing when you're dealing with tablespoons vs. ounces as there are 2 tablespoons per ounce.
L. Gordon says
The butter in this recipe says 1 and 1/2 sticks butter, 6 oz, what is it?
Cristina says
Hi Chris,
I am wondering where the Lemon and White Chocolate Chip scone recipe is?
Thanks
Cristina
Chris Scheuer says
Hi Cristina, it's down at the bottom of the post now. Enjoy!