These are inspired by Schwans Signature™ Raspberry white chocolate Scones. I added the lime!
No Favorite FoodieBooks Friday this week. I’m so far behind in my reading, and I keep finding more & more new books that look good. So now I’m overwhelmed and have basically stopped reading altogether! I need to get out of this slump, but what can I do? I know, I’ll bake Raspberry Lime White Chocolate Scones!
Sometimes you need something sweet, but not too sweet and these lovelies will hit the spot! Scones are basically a slightly sweet sort of biscuit. They don’t take long to whip up either. There are some tricks to keep them from melting and flattening in the oven. First, make sure your ingredients are cold! Use refrigerated butter. Second, after you cut your scones, pop them in the fridge or freezer for a good twenty minutes. That will keep them from flattening out like a chocolate chip cookie!Jump to Recipe
The lime flavor is very subtle so don’t forget the zest on top! I made a double batch, and the first batch was gone in a day. I froze the second batch. If you caught me on Twitter this week, you’ll see that I baked them on my grill! Feel free to swap out the raspberries for blueberries, or lime zest for lemon, or even orange zest!
If you love my Raspberry Lime White Chocolate Scones, try my Coffee Glazed Banana Scones!
Raspberry Lime White Chocolate Scones (Copycat Schwans Signature™ Raspberry White Chocolate Scones)
- mixing bowl
- small microwavable bowl
- knife or bench scraper
- baking sheet
- 1 cups white flour
- 1 ½ cups white whole wheat flour (or use all white or white whole wheat flour, your preference, I like mixing them.)
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- ¼ cup brown sugar not packed
- 1 stick butter very cold or frozen, cut into small pieces, grated or sliced very thinly.
- 1 ½ lime zested
- 1 egg beaten
- ½ cup lime Greek yogurt 1 single serving cup 5.3 oz, like this. You can substitute plain or vanilla greek yogurt, or about ½ cup milk or cream.
- 3 tbsp milk or cream
- 2 tsp vanilla
- ½ cup white chocolate chips you will use about half of a 12oz bag of chips for this recipe. I like Godiva or Ghiradelli.
- 6 oz raspberries a 1/2 pint container
White Chocolate Drizzle
- 4 tbsp white chocolate chips
- 1 tsp lime juice optional
- ½ tbsp half & half optional -or cream/milk
- Mix dry ingredients (flour through sugar) in a large bowl and add the zest of one lime.
- Mix the wet ingredients (egg through vanilla) in a medium bowl and add 2½ tbsp fresh lime juice
- Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
- Add 1/2 cup (a little more or less) white chocolate chips into the dry ingredients and give a quick stir.
- Pour the wet ingredients into the dry and stir twice with a large spoon, then add the raspberries. The raspberries will break apart, but that's ok! Don't over mix, or the scones will be hard and tough!
- Form the dough into a loose ball and turn it out onto a lightly floured surface.
- For large scones, press it into about an 8" flat circle, about 3/4-1" thick. For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
- Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 10 even-sized, large wedges. (Or if making small scones, cut each smaller disk into about 8 scones each)
- *If you don't feel like fussing with a glaze, just brush the tops with a little milk, or an egg wash, and sprinkle on some sugar. Turbinado (raw sugar) works great!
- Place them about an inch apart on a parchment-lined cookie sheet, or pizza pan.
- Place the scones in the freezer, or fridge while you preheat the oven to 400°. Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.
Drizzle with white chocolate
- After the scones have cooled, warm ½ tablespoon of milk or cream in the microwave with 1 tbsp lime juice for 5-10 seconds, or until warm. It won't take long!
- Place about four tablespoons of chocolate chips in a small heat-proof cup or bowl.
- Pour about a tablespoon of warmed milk and lime over the chips and microwave for 5 seconds. It's such a small amount, that it will get very hot very fast, so be careful! Keep stirring until the chips have melted.
- If it's too thick to drizzle, add a little more warm milk. You could omit the milk altogether and just melt the chips and drizzle, but I like it a little softer. If you get it a little too thin stir in a bit of powdered sugar.
- Drizzle over the scones and sprinkle with lime zest! These are best served fresh, I recommend you store leftovers in the refrigerator.
Please don’t forget to rate the recipe! I hope you add these little darlings to your weekend menu!