Raspberry Lime White Chocolate Scones (Copycat Schwans Signature™ Raspberry White Chocolate Scones)

3.5 from 2 votes

Raspberry Lime White Chocolate Scones (Copycat Schwans Signature™ Raspberry White Chocolate Scones)

These beauties are as delicious as they are lovely! The fresh raspberries, lime, and a little sugar make these a perfect breakfast treat or dessert. This recipe makes 8 large or 16 small scones. You can substitute with blueberries or strawberries!

(I made these as a copycat version of Schwans Signature™ Raspberry White Chocolate Scones. They are fantastic but pricy, and I was able to shave a few calories off the recipe and add some more protein and fiber.)

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Prep Time20 mins

Cook Time25 mins

Course: bread, Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 344kcal

Author: ebookfoodie

Equipment

mixing bowl
small microwavable bowl
measuring cups and spoons
zester
knife or bench scraper
baking sheet
parchment paper

Ingredients

Dry ingredients

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

Instructions

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.

Notes

I like to mix the white and white whole wheat flour to reduce the calories a little and add a bit more fiber to the scones.

Schwan's (Not an affiliate link.) has some great products. I like their home delivery service in the summer because everything is frozen from door to door. No mushy thawed peas or ice cream while waiting in line and driving home from the store. They were also awesome during the pandemic shutdown!

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Nutrition