Preheat oven to 220℃. Line a baking tray with baking paper.
Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
Add Lemon Zest, Lemon Juice and Milk and stir until a sticky dough forms. Knead gently until just combined, then add chopped White Chocolate and mix evenly.
Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
Place scones on prepared tray. Bake for 10 to 15 minutes or until golden and hollow when tapped on top.
To apply Lemon Icing on top, the scones need to be cool. To make Lemon Icing, mix Icing Sugar and Lemon Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.
