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Raspberry White Chocolate Earl Grey Scones
5 from 24 votes

Raspberry White Chocolate Earl Grey Scones

These Raspberry White Chocolate Earl Grey Scones combine aromatic Earl Grey tea leaves with fresh and freeze-dried raspberries, plus white chocolate chips, folded into a tender scone dough. The baked scones have a golden crust with a rich, moist crumb studded with fruity and sweet pockets. Brushed with cream and optionally glazed, they make a refined teatime treat with balanced flavors and a soft but crisp texture.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 419 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American, British

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:
    Cup of Yum
  1. In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
  2. Pulse a few times until the the mixture resembles coarse breadcrumbs.
  3. Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
  4. Make a well in the centre and pour in the heavy cream.
  5. Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
  6. Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
  7. Wrap it up and place into the fridge to rest for 15 minutes.
  8. Preheat oven to 400°F/204°C.
  9. Lightly dust the scone dough with flour.
  10. Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
  11. Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
  12. Bake the scones at 400°F/204°C for 18-20 minutes.
  13. Remove from oven and transfer to a wire rack to cool.
Make the glaze:
  1. In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
  2. Adjust with additional powdered sugar or milk to your desired consistency.
  3. Drizzle the glaze over the tops of the scones.
  4. Sprinkled crushed freeze-dried raspberries over the top.
  5. Enjoy freshly made.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 419

% 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.