Raspberry White Chocolate Scones
Start your morning with one of these white chocolate raspberry scones, bursting with fresh berries and filled with white chocolate chunks!
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp cold unsalted butter ( diced)
- 1/2 cup heavy cream ( plus a little extra for brushing the tops of the scones)
- 1 egg
- 1 tsp vanilla extract
- 6 oz container raspberries (about 1.5 cups)
- 4 oz white baking chocolate (chopped)
- 2 oz white baking chocolate (for drizzling)
Directions
- 1
Preheat oven to 400 degrees.
- 2
In a medium bowl, mix flour, sugar, baking powder, salt.
- 3
Add cold butter cubes and use a pastry blender, a fork, or your fingertips to cut in the butter until it has the texture of wet sand. (or use a large metal whisk like a potato masher. ) Avoid using the palms of your hand too much so the butter stays cold.
- 4
Beat egg, cream, vanilla extract in a separate bowl. Pour into bowl and mix with flour mixture until just combined.
- 5
Dump the dough onto a lightly floured surface. Pat mixture into a long rectangle and put half the chocolate and raspberries on one side. Fold over. Shape again into a long rectangle and repeat.
- 6
Pat mixture into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet.
- 7
Brush the tops of the scones with cream.
- 8
Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones and tops are lightly golden at the edges. Cool on a wire rack.
- 9
Microwave 2 oz. white baking chocolate in 15-second increments until melted, stirring in between. (chocolate can be melted while retaining its shape, so stirring is necessary!) Spoon into a plastic baggie and cut off a small corner. Drizzle tops of scones with chocolate. Let harden.
- 10
Enjoy scones with tea and lemon curd!