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Lemon Raspberry Buttermilk Scones with White Chocolate Drizzle

Who can say no to homemade lemon raspberry buttermilk scones with the most amazing melted white chocolate on top? This is a home-baked treat that truly says “comfort food” and will be a staple for years to come.

Lemon Raspberry Scones

How to Make Lemon Raspberry Buttermilk Scones

Here’s everything that you’ll need to know in order to make these lemon raspberry buttermilk scones from scratch:

  • Preheat the oven. Preheat your oven to 400℉.
  • Combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, and a pinch of salt to a bowl and mix to combine.
  • Add the butter. Add one stick of cold butter.
  • Blend. Use a pastry blender to combine the cold butter with the dry ingredients until the mixture resembles cornmeal.
  • Add the remaining ingredients. Add the buttermilk, one egg, and pure vanilla extract and mix to combine.
  • Prepare the baking sheet. Line a baking sheet with parchment paper.
  • Prepare the dough. Transfer the dough to the prepared baking sheet and pat it into a disk that is about 1 inch thick.
  • Add the raspberries. Arrange the fresh raspberries on top of the disk.
  • Cut. Cut the disk into 8 wedges.
  • Refrigerate. Refrigerate the scones for 15 minutes.
  • Bake. Bake the scones in the preheated oven for 22 to 25 minutes or until golden brown.
  • Drizzle. Remove the scones from the oven and drizzle them with the melted white chocolate drizzle.
  • Serve. Serve warm.

Lemon Raspberry Scones

Lemon Raspberry Scones

Lemon Raspberry Scones

Lemon Raspberry Scones

How to Make a White Chocolate Drizzle

I usually like to make the white chocolate drizzle while my scones are baking in the oven; that way it will be ready to drizzle over top of them when they’re warm out of the oven.

  • Microwave. Add the white chocolate chips to a microwave safe bowl and then microwave on high in 30-second intervals, stirring between each interval, until the chocolate has melted.
  • Drizzle. Drizzle the melted chocolate over top of warm scones.

Lemon Raspberry Scones

Lemon Raspberry Scones

What is Buttermilk?

Buttermilk is a fermented dairy beverage that is typically cultured with sweet cream.

Buttermilk is also quite a bit thicker than regular milk and it contains bacteria that produce lactic acid, which give it some important benefits for baking. This lactic acid can combine with baking powder to create perfectly light and fluffy baked treats. It also adds a slightly tangy flavor to your baked goods.

If you would rather not use buttermilk for whatever reason, you can easily substitute an identical quantity of regular milk combined with a single teaspoon of either lemon juice or white wine vinegar.

Lemon Raspberry Scones

How to Store Lemon Raspberry Buttermilk Scones

You’re going to want to keep your lemon raspberry buttermilk scones sealed in an airtight container stored in the fridge. They will keep for up to 3-4 days when properly stored like this.

Alternatively, you can also freeze your scones by keeping them in either an airtight container or a resealable freezer bag. You should also use parchment paper to separate them if you’re planning on freezing the scones. The scones will keep when frozen like this for up to 3 months.

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Lemon Raspberry Scones

Lemon Raspberry Buttermilk Scones with White Chocolate Drizzle

  • Author: Emma - NurturedHomes.com
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 2 cups all-purpose flour 
  • ½ cup granulated sugar 
  • 1 tbsp baking powder
  • pinch of salt 
  • ½ cup (1 stick) cold butter 
  • ½ cup buttermilk 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 7 oz fresh raspberries 
  • 4 oz white chocolate  chips 

Instructions

  1. Preheat oven to 400ºF. 
  2. Add the flour, sugar, baking powder and pinch of salt to a bowl and mix to combine. 
  3. Add the cold butter. 
  4. Using a pastry blender combine butter with dry ingredients until it resembles course cornmeal. 
  5. Add the buttermilk, egg and vanilla extract and mix to combine. 
  6. Line a baking sheet with parchment paper. 
  7. Transfer the dough to the prepared sheet. 
  8. Pat the dough into a disc about 1 inch thick. 
  9. Arrange the raspberries on top of the disk. 
  10. Cut into 8 wedges. 
  11. Refrigerate the scones for 15 minutes. 
  12. Bake in preheated oven for 22 to 25 minutes or until golden brown. 
  13. Remove from the oven. 
  14. Add the white chocolate to a microwave safe bowl. 
  15. Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted. 
  16. Drizzle the melted chocolate over warm scones. 

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