White Chocolate Meyer Lemon Scones

white choc meyer lemon scones

1 Cup DCD White Chocolate Meyer Lemon Baking Mix
1 1/2 cups All Purpose Flour
1 ½ tsp Baking Powder
4 Tbsp Butter, Cold
2 Tbsp Shortening
¼ cup Dried Blueberries
3/4 cup Heavy Cream
1 Egg


  1. Preheat oven to 375° F.
  2. Mix all dry ingredients together
  3. Cut Butter and Shortening into dry ingredients until fats resemble small pebbles and are evenly distributed throughout. Create small well in center of ingredients.
  4. Whisk together Cream and Egg and pour into center well.
  5. Add dried fruits or other inclusions if desired.
  6. Slowly mix until dough forms and all ingredients are incorporated. Be careful not to overmix or scones will be tough.
  7. On floured surface, roll out dough to 1-1 ½ thickness. Cut with knife to create triangles or use cutters to achieve desired shape.
  8. Brush top with Egg Wash.
  9. Bake at 375° F for 12-15 minutes or until top and bottom are golden brown.
  10. Remove from oven and allow to cool prior to glazing.