White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are a delightful treat that perfectly blends rich flavors with a tender, flaky texture. These scones are not just for breakfast; they can brighten up any afternoon with their sweet aroma and inviting charm. Picture yourself enjoying these scones with a cup of tea or coffee, feeling the warmth of the kitchen surround you. Let’s dive into this delightful recipe and learn how to make these mouthwatering scones!

Why You’ll Love This Recipe

You will absolutely love this recipe for several reasons! First, the combination of white chocolate and raspberries creates a taste explosion in your mouth. The sweetness of the white chocolate balances perfectly with the tangy raspberries. Plus, the process of making scones is straightforward and fun. You’ll enjoy mixing and folding the ingredients together, and the smell that fills your kitchen while they bake is simply irresistible. It’s a recipe you’ll want to make over and over again.

An Irresistible Combination of Flavors

When you think of comfort food, scones come to mind. They are soft, buttery, and filled with flavor. Adding white chocolate and raspberries takes them to a whole new level! The creamy sweetness of the chocolate pairs beautifully with the tartness of the raspberries. Each bite gives you that cozy feeling, making these scones perfect for breakfast, brunch, or an afternoon snack. Trust me; once you try this combination, you will be hooked!

Ingredients

Gather these simple ingredients to get started:

• 2½ cups (313g) all-purpose flour, plus 1 tablespoon for coating raspberries
• ½ cup (100g) granulated sugar
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ½ cup (113g) cold butter, grated
• 4 ounces high-quality white chocolate, roughly chopped
• 2 large eggs, at room temperature
• 1 teaspoon almond extract
• ½ – ⅔ cup (113g – 152g) heavy whipping cream
• 1 cup frozen raspberries, sprinkled with flour
• 2 tablespoons heavy cream, for brushing
• 2 tablespoons turbinado sugar (or granulated sugar)

Make sure to check your pantry for these ingredients before you start baking!

The Mixing Process

Combine Dry Ingredients

To start, grab a large mixing bowl. Add 2½ cups of all-purpose flour, ½ cup of granulated sugar, ¾ teaspoon of salt, and 1 tablespoon of baking powder. Use a whisk to mix everything together thoroughly. This step is crucial because it ensures that the baking powder is evenly distributed, helping your scones rise perfectly.

Incorporate the Butter

Now it’s time to add the butter! Take ½ cup of cold butter and grate it directly into the bowl. Using a fork, gently work in the butter until the mixture resembles coarse crumbs. Be careful not to overmix! The goal is to have tiny pieces of butter throughout the mixture. This will create those flaky layers we all love in scones.

Add White Chocolate

Next, gently fold in 4 ounces of roughly chopped high-quality white chocolate. Make sure the pieces are not too small; you want to bite into chunks of chocolate in your scones! This will give an extra burst of sweetness and richness.

Mix Wet Ingredients

In a separate bowl, whisk together 2 large eggs, 1 teaspoon of almond extract, and ½ – ⅔ cup of heavy whipping cream until everything is well combined. The almond extract adds a lovely, nutty flavor that pairs perfectly with the chocolate and raspberries.

Combine Mixtures

Now it’s time to combine the dry and wet ingredients. Pour the egg mixture into the bowl with the dry ingredients. Stir gently until everything is moistened and holds together. It should look slightly shaggy but not overly wet. If your dough seems too dry, you can add a little more cream, but be careful not to overmix!

Fold in Raspberries

Now, for the star of the show: the raspberries! Take 1 cup of frozen raspberries that you’ve sprinkled with flour to prevent them from breaking apart. Gently fold them into the dough 3-4 times. It’s okay if some of the raspberries bleed a bit; it adds color and flavor to the scones.

Shaping and Chilling

Prepare Baking Sheet

While you shape your dough, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and sprinkle a bit of flour on top. This will prevent the scones from sticking and help them bake evenly.

Form the Dough Circle

Scrape the dough onto the floured parchment. Shape it into a circle about ¾ inch thick. Make sure it’s even so that all the scones bake at the same rate. You can use your hands or a rolling pin for this step.

Chill the Dough

Once you’ve shaped your dough, it’s crucial to chill it. Place the uncut scone dough in the freezer for 30-60 minutes. This step relaxes the gluten and chills the fat, which helps create a tender and flaky texture.

Baking the Scones

Preheat Oven

While the dough chills, your oven should be preheating to 425°F (220°C). This temperature is key to achieving that golden brown, perfectly baked scone.

Cut Wedges

After the chilling period, take the dough out and slice it into 6-8 wedges. Leave a little space between them on the baking sheet. This helps ensure they bake evenly and get that beautiful rise.

Brush and Sprinkle

To give your scones a lovely shiny top, brush the tops with 2 tablespoons of heavy cream. Then sprinkle them with 2 tablespoons of turbinado sugar for a delightful crunch. This little touch makes a big difference!

Bake to Perfection

Now, it’s time to bake! Place the baking sheet in the preheated oven and bake for 18-23 minutes. You’ll know they’re ready when they are golden brown on top. Once baked, allow them to cool briefly on the pan before serving warm.

Tips For Success

• Use high-quality white chocolate for the best flavor. It makes a noticeable difference!
• Make sure your butter is cold to ensure the scones are flaky.
• Do not overmix the dough! This will keep your scones tender and light.

Proper Storage

To store your cooled scones, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy them, just thaw and reheat!

Variations

Feeling adventurous? Here are some variations to try:

• Substitute raspberries with blueberries or strawberries for a fruity twist.
• Add lemon zest for a refreshing citrus kick.
• Use dark chocolate instead of white chocolate for a deeper flavor.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but they may cause more bleeding into the dough. Be gentle when folding them in!

How do I reheat scones?

To reheat scones, place them in a 350°F oven for about 5-10 minutes until warmed through. This will help retain their flaky texture.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it overnight before baking. Just be sure to let it sit at room temperature for a few minutes before cutting.

What can I pair with these scones?

These scones pair wonderfully with clotted cream, butter, or a fruity jam. They make the perfect afternoon treat!

Conclusion

Learning how to make these delightful White Chocolate Raspberry Scones will not only impress your friends and family but also enrich your baking skills. With their perfect blend of sweetness and buttery flakiness, they are sure to become a favorite treat in your home. Enjoy the process and savor every bite!

More Easy Desserts & Sweets Recipes:

• Lemon Blueberry Cookies
• Lemon Poppyseed Cake
• Layered Pistachio Pudding Dessert
• Boston Cream Poke Cake

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chocolate Raspberry Scones

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These scones combine rich white chocolate and tangy raspberries for a delightful treat perfect for breakfast, brunch, or an afternoon snack.

• Total Time: 53 minutes
• Yield: 6-8 scones 1x

Ingredients

Scale 1x2x3x

• 2½ cups (313g) all-purpose flour, plus 1 tablespoon for coating raspberries
• ½ cup (100g) granulated sugar
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ½ cup (113g) cold butter, grated
• 4 ounces high-quality white chocolate, roughly chopped
• 2 large eggs, at room temperature
• 1 teaspoon almond extract
• ½ – ⅔ cup (113g – 152g) heavy whipping cream
• 1 cup frozen raspberries, sprinkled with flour
• 2 tablespoons heavy cream, for brushing
• 2 tablespoons turbinado sugar (or granulated sugar)

Instructions

• Combine dry ingredients in a bowl: flour, sugar, salt, baking powder.
• Incorporate grated cold butter until mixture resembles coarse crumbs.
• Fold in chopped white chocolate.
• Mix wet ingredients: eggs, almond extract, heavy whipping cream.
• Combine dry and wet mixtures gently until moistened.
• Fold in floured raspberries.
• Shape dough into a circle, chill for 30-60 minutes.
• Preheat oven to 425°F (220°C) and prepare a baking sheet.
• Cut chilled dough into wedges and place on the baking sheet.
• Brush with heavy cream and sprinkle with turbinado sugar.
• Bake for 18-23 minutes until golden brown.

Notes

Use high-quality white chocolate for the best flavor.
Ensure the butter is cold for flaky scones.
Do not overmix the dough to keep scones tender.

• Author: Rachael
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 250
• Sugar: 8
• Sodium: 180
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 1
• Protein: 3
• Cholesterol: 45