White Chocolate Raspberry Scones Recipe
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.
- 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
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
- 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.
- 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.
- Add Raspberries: Gently fold in the fresh raspberries to avoid breaking them up too much, ensuring even fruit distribution.
- 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.
- Combine Wet and Dry: Stir the wet mixture into the flour and raspberry mixture carefully to form a sticky dough without overmixing.
- Add White Chocolate Chips: Fold the white chocolate chips into the dough evenly.
- 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.
- 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.
- Bake: Place scones on a parchment-lined baking sheet and bake at 400°F (204°C) for 20 minutes until golden brown.
- 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
