Raspberry White Chocolate Scones
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!
Raspberry White Chocolate Scones
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About this Recipe
Craving a bakery-fresh start to your day that's surprisingly easy to achieve at home? These Raspberry White Chocolate Scones promise that delightful experience, ready in just 30 minutes from start to finish, perfect for elevating any morning.
What truly sets these Raspberry White Chocolate Scones apart is the thoughtful pairing of vibrant, fresh raspberries with rich, creamy white chocolate chunks folded into a tender, buttery dough. The technique, common to great scone recipes, involves using cold, diced butter which is essential for creating those coveted flaky layers that simply melt in your mouth. This combination expertly balances the sweet chocolate with the raspberries' pleasant tartness, delivering a sophisticated yet comforting flavor profile you'll adore.
Picture a scone with a beautifully golden exterior, inviting you to break it open and reveal a soft, welcoming interior generously studded with bright red raspberries and creamy pockets of melted white chocolate. Each bite of these raspberry white chocolate scones offers a delightful interplay of sweet, subtly tart, and rich flavors, enhanced by a hint of vanilla. These aren't overly sweet, allowing the natural fruitiness of the berries to shine through, making them an ideal, satisfying treat for breakfast, brunch, or an afternoon coffee break. The texture is tender and flaky, never dry or crumbly.
While fresh raspberries are truly spectacular here, offering a burst of tartness, you could experiment with other fresh berries for a different seasonal twist, though the specific flavor profile would change. If you prefer a less intensely sweet scone, consider adjusting the amount of the 2 oz white baking chocolate intended for drizzling. For an extra touch of visual appeal, a light dusting of powdered sugar can be added once cooled.
These Raspberry White Chocolate Scones are perfect for a special weekend brunch, a delightful accompaniment to your morning coffee or tea, or a comforting treat to share with friends.