White Chocolate Raspberry Scones Recipe

Introduction

White Chocolate Raspberry Scones are a delightful treat combining sweet white chocolate with tart fresh raspberries. These tender, buttery scones are perfect for breakfast, brunch, or an afternoon snack.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, grated
• 1 cup fresh raspberries
• 1 egg
• 3/4 cup milk
• 1 tablespoon fresh squeezed lemon juice
• 1/2 cup white chocolate chips
• 2 tablespoons butter, melted

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
2. Step 2: Using a pastry cutter or fork, mash the cold grated butter into the flour mixture until it resembles coarse crumbs.
3. Step 3: Gently fold in the fresh raspberries to distribute them evenly without breaking them up too much.
4. Step 4: In a small bowl, beat the egg, milk, and lemon juice together with a fork, then stir this mixture into the flour and raspberry mixture.
5. Step 5: Fold in the white chocolate chips carefully.
6. Step 6: Turn the dough out onto a generously floured surface and gently roll into a 12-inch round disc using a rolling pin. Avoid kneading; the dough should remain sticky but manageable with floured hands.
7. Step 7: Cut the dough using a cookie cutter. Gather remaining scraps, press gently to form dough again, and cut out more shapes.
8. Step 8: Place the scones on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit for 20 minutes. After baking, brush the tops with melted butter for a glossy finish.

Tips & Variations

• Use frozen raspberries if fresh are not available, but do not thaw them before folding into the dough to prevent excess moisture.
• Try substituting white chocolate chips with dark or milk chocolate for a richer taste.
• For extra zest, add a teaspoon of lemon zest to the dry ingredients.
• Handle the dough as little as possible to keep scones light and flaky.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well if fresh are not available. Add them to the dough frozen to avoid extra moisture that can make the dough soggy.

What can I use instead of white chocolate chips?

You can substitute white chocolate chips with milk or dark chocolate chips, or even chunks of your favorite chocolate bar for a different flavor profile.

White Chocolate Raspberry Scones Recipe

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★★★★★

4.5 from 132 reviews

Delight in these tender White Chocolate Raspberry Scones, featuring a perfect balance of sweet white chocolate chips and tart fresh raspberries. Flavored with a hint of lemon and baked to golden perfection, these scones are an ideal treat for breakfast or afternoon tea.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon baking soda

Fat

• 1/2 cup cold butter (grated)
• 2 tablespoons butter (melted, for brushing)

Wet Ingredients

• 1 egg
• 3/4 cup milk
• 1 tablespoon fresh squeezed lemon juice

Add-ins

• 1 cup fresh raspberries
• 1/2 cup white chocolate chips

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all purpose flour, sugar, baking powder, salt, and baking soda thoroughly to ensure even distribution of leavening agents and flavor.
2. Cut in Butter: Using a pastry cutter or fork, mash the cold grated butter into the dry flour mixture until the texture resembles coarse crumbs, which helps create flaky layers.
3. Add Raspberries: Gently fold in the fresh raspberries to avoid breaking them up too much, ensuring even fruit distribution.
4. Prepare Wet Mixture: In a small bowl, beat the egg, milk, and fresh lemon juice together with a fork until well combined, adding moisture and a subtle citrus note to the dough.
5. Combine Wet and Dry: Stir the wet mixture into the flour and raspberry mixture carefully to form a sticky dough without overmixing.
6. Add White Chocolate Chips: Fold the white chocolate chips into the dough evenly.
7. Shape Dough: Gently turn the dough out onto a well-floured surface and roll it into a 12-inch round disc using a rolling pin. Avoid kneading to maintain tenderness; the dough will be sticky, so flour your hands as needed.
8. Cut Scones: Use a cookie cutter to cut out scone shapes from the dough. Gather remaining scraps gently and press them together to cut additional scones, handling minimally.
9. Bake: Place scones on a parchment-lined baking sheet and bake at 400°F (204°C) for 20 minutes until golden brown.
10. Finish: Remove from oven and immediately brush the hot scones with melted butter for a glossy, flavorful finish.

Notes

• Use cold butter and minimal handling to ensure tender, flaky scones.
• Fresh raspberries provide the best flavor and texture; frozen may add extra moisture.
• Brushing with melted butter right after baking enhances color and adds richness.
• Serve scones warm with clotted cream or jam for a traditional touch.
• Store leftovers in an airtight container for up to two days or freeze for longer storage.

Keywords: White chocolate scones, raspberry scones, breakfast scones, baked scones, sweet scones, tea time treat