White Chocolate Lime Scones . . . Soft, tender, and full of fresh citrus flavor, these scones are a yummy treat for breakfast or brunch.
Around here, January is almost always bitter cold. This one has sure started out that way. When it’s freezing cold outside, I tend to do more baking.
So a lot of baking got done around here over Christmas break. Nothing warms the house, and the tummy, quite like home baked bread, muffins, scones, and other goodies!
I came up with this lime scone recipe because I found some limes in the fridge that I needed to use up. I love the combination of the tart lime with the sweetness of the white chocolate.
And there is something about citrus that just makes me feel like the sun is shining, even if it isn’t. That’s probably one of the reasons I love lime so much! 😉
HOW TO MAKE LIME SCONES
(To skip all my tips and just get to the full recipe card, scroll to the very bottom of the post.)
- all purpose flour (I use unbleached flour, but that’s a matter of preference.)
- granulated sugar (AKA regular table sugar)
- baking powder (makes the scones fluffy-make sure it’s fresh)
- cold butter (I use regular salted butter in all my recipes. You want it cold or even frozen for this recipe.)
- white chocolate baking chips (Use a good quality name brand for best flavor.)
- milk (I use 2%, but whole or skim milk should be just fine.)
- lime zest (Fresh is definitely best!)
PREP: Line a baking sheet with parchment paper or a silicone liner, or spray with non stick spray. Preheat oven to 400 degrees.
DRY INGREDIENTS: Stir or whisk all the dry ingredients together in a large mixing bowl.
CUTTING IN THE BUTTER: Use a pastry blender or a fork to cut the cold butter into the flour mixture until you have coarse crumbs. Alternately, you could grate the butter into the dry mixture with a coarse cheese grater. Grating works best if the butter is frozen.
After you have cut in the butter, stir in the white chocolate.
WET INGREDIENTS: Add the milk and lime zest and stir lightly till dough is just moistened. You want to use a light touch. If you overwork the dough, your scones will be tough. Stir gently, and just press the dough together until it forms a ball.
FORM: On a very lightly floured surface, pat the dough into a circle about an inch thick. Use a large sharp knife to cut the dough into eight wedges. Place them at least an inch apart on your prepared cookie sheet. Brush the tops with milk.
BAKE: Biscuits and scones cook at a higher temperature than other quick breads. These scones bake at 400° for about 12-15 minutes. I like mine just golden brown, but you can cook them a couple minutes longer if you like the really crunchy edges.
GARNISH: If desired, drizzle the scones with melted white chocolate after they have cooled for at least 10 minutes.
-Instead of drizzling the baked scones with melted white chocolate, you can just sprinkle them with sugar before you bake them. Course sugar is really pretty and adds a nice crunch.
-If you like a really strong lime flavor, you can add even more lime zest to your dough.
-Love coconut? Add some coconut to the scone dough, or sprinkle some shredded coconut on top of the scones before baking. Brush generously with milk so that the coconut will stick a little better.
-Want lemon scones instead? Just replace the lime zest with fresh lemon zest. Lemon zest isn’t quite as potent, so I’d use a tablespoon instead of 2 teaspoons.
HOW TO STORE SCONES
-If stored in an airtight container, these scones will keep for 2-3 days at room temperature. They also freeze well. I like to freeze them in heavy duty ziplock freezer bags after they have cooled completely. They will last about 3 months in the freezer.
Other yummy recipes featuring lime:
White Chocolate Lime Scones Recipe
- 1 3/4 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold butter
- 1/2 cup white chocolate chips
- 1/2 cup milk
- 1-2 tsp lime zest
- Milk for tops
- 2 Tbsp white chocolate chips for drizzle (optional)
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut in butter till coarse crumbs form. Stir in white chocolate chips.
- Add milk and lime zest and mix just until moistened.
- Pat or roll into a circle about 1" thick. Cut into eight wedges and place on lightly greased or silpat lined cookie sheets.
- Brush with milk. Bake at 400 for 12-15 minutes. If desired, drizzle with melted white chocolate.
-If you prefer, you can sprinkle the scones with sugar after you brush them with milk. I opted not to because I knew I would be drizzling them with white chocolate.
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Amount Per Serving: Calories: 290Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 361mgCarbohydrates: 40gFiber: 1gSugar: 16gProtein: 5g
See all my MUFFIN AND SCONE RECIPES.