Raspberry White Chocolate Earl Grey Scones
User Reviews
5
Raspberry White Chocolate Earl Grey Scones
Description
The recipe for Raspberry White Chocolate Earl Grey Scones starts by pulsing flour, baking powder, sugar, Earl Grey tea, and cold, salted butter in a food processor until the texture resembles coarse breadcrumbs. Adding fresh raspberries, freeze-dried raspberries, and white chocolate chips introduces bursts of tartness and creamy sweetness. Heavy cream is folded carefully into the dry ingredients to bind the dough without overmixing, ensuring a tender crumb.
The dough is chilled briefly to rest, then cut into triangles and baked until golden. Brushing the tops with cream before baking promotes a delicate crust. Baking at 400°F produces scones with crisp edges and a soft interior that allows the tea and fruit flavors to meld. The resulting scones deliver a nuanced taste from the bergamot in the tea, fresh and concentrated raspberry notes, and white chocolate pockets.
These scones are suited to being served warm alongside tea or coffee for breakfast or an afternoon snack. The combination of flavors provides a subtle floral note balanced by fruity and sweet accents, making them a distinctive variation on classic scones that pairs well with simple spreads or cream.
Ingredients
Scones:
- 120 g all-purpose flour
- ½ tablespoon baking powder
- 15 g granulated sugar
- 2 bags earl grey tea or loose leaf
- 40 g butter cold, salted
- ½ C raspberries pat dry, fresh
- ¼ C freeze-dried raspberries
- ¼ C white chocolate chips
- 125 ml heavy cream extra for brushing the tops
Glaze:
- 1 tablespoon heavy cream or milk
- 3-4 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the scones:
- In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
- Pulse a few times until the the mixture resembles coarse breadcrumbs.
- Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
- Make a well in the centre and pour in the heavy cream.
- Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
- Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
- Wrap it up and place into the fridge to rest for 15 minutes.
- Preheat oven to 400°F/204°C.
- Lightly dust the scone dough with flour.
- Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
- Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
- Bake the scones at 400°F/204°C for 18-20 minutes.
- Remove from oven and transfer to a wire rack to cool.
Make the glaze:
- In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
- Adjust with additional powdered sugar or milk to your desired consistency.
- Drizzle the glaze over the tops of the scones.
- Sprinkled crushed freeze-dried raspberries over the top.
- Enjoy freshly made.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 258mg | 11% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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