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These Mini Lemon Scones Dipped in White Chocolate are amazing and perfect for the holiday weekend! You could even add them to your S’Mores bar and call it a PARTY!
Have you all ever tried those little scones from Starbucks? I think they have a fancier name like “petite vanilla bean scones”. Now, I don’t love all Starbucks baked goods, but those are delicious! I don’t know what I love more: the moist crumbly scone, the vanilla glaze or the fact that they are so mini and adorable.
A few weeks ago, my mom and I were planning the menu for my sweet sister-in-law’s baby shower. I was going to make fresh lemon buttercream frosted cupcakes or fresh lime, basil, and strawberry hand pies. Then at the last minute, I decided that because mini anything just seems perfect for a baby shower, I’d create an adorable, mini scone of my own instead!
ce, so a quick dunk in white chocolate was the perfect touch! You could totally add some white chocolate chips to the scone dough, but I wanted a fluffy, tender scone, without any add-ins. I think that these little scones were even better than my Starbucks inspiration!
My Mini Lemon Scones would be perfect for breakfast with a cup of coffee, dessert or any time of day in between! My boys loved them as a mid-morning snack. Plus, they freeze beautifully! I will be making them again for sure – next time I am going to try a lemon glaze.
To make these Mini Lemon Scones Dipped in White Chocolate you will need:
2 1/2 cups all purpose flour
2 teaspoons of baking powder
3 tablespoon sugar
1/2 cup cold butter, cubed
1 cup heavy cream (reserve 1/4 cup of this)
Zest of 2 lemons
1/4 cup lemon juice (about the juice of 1 lemon)
1 cup white chocolate chips
Here’s what you do:
Preheat oven to 400F. Line baking sheet with a Silpat or grease well. Cut up a stick of butter into cubes and place in the freezer. Zest 2 lemons.
In the bowl of your stand mixer, combine the lemon zest and the sugar using a spatula or the paddle attachment. Sift in the dry ingredients. Combine on low speed until the lemon zest is evenly distributed throughout the flourAdd cubed cold butter. Using low speed, combine everything until it resembles coarse crumbs.
On a low speed, gradually add the lemon juice and the heavy cream. Do not over-mix. Once dough starts to come together, stop the mixer and using floured hands, move the dough onto a floured surface or Roulpat silicone work space. (I am stressing the need for extra flour here because the dough is a bit sticky.)
Shape the dough into a rectangle – about 8 x 11 (think the size of a piece of paper or so). With a sharp knife or pizza cutter, get ready to slice the dough into small wedges, The easiest way I’ve found is to start but making into long strips and then cutting across horizontally to make small squares.Then just cut each square diagonally to make triangles.
Once the white chocolate has completely set, I like to store mine in the freezer. That way, whenever I am ready to enjoy them, all I have to do is pull out a few and let them come to room temperature. They honestly taste so fresh, you would think you made them that day!Hope you give these yummy scones – they are a perfect treat for this time of year! Do you have a favorite spring sweet treat?
Julie’s a stay-at-home mom to three adorable little boys. She’s been married to her brilliant, witty, and patient husband for almost 8 years.Julie loves cooking delicious, real food. She shares her recipes, household tips and more at Domestic Contessa. You can also connect with Julie on Pinterest and Facebook
