Raspberry White Chocolate Scones
User Reviews
4.2
18 reviews
Good
Raspberry White Chocolate Scones
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 1 1/4 cups fresh raspberries rinsed and dried well
- 1/2 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp unsalted cold butter cut in pieces
- 1/2 cup possibly a little bit more cold buttermilk
- 1/2 cup white chocolate chips
glaze
- 1 1/2 cups confectioners sugar sifted
- Seeds of 1 vanilla bean or 1/2 tsp vanilla extract
- milk half and half, or cream for thinning
Instructions
- Set oven to 375F. Line a baking sheet with parchment paper and set aside.
- Add the flour, sugar, baking powder, and salt to the processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs. Add the berries and white chocolate and pulse a few times to break them up, but don't go too far, you want them chunky, not pureed.
- Remove the mixture to a large mixing bowl and add in the buttermilk and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut our the scones. You can also cut the dough into squares if you prefer.
- Put the scones in the freezer for 1/2 hour.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
- Let cool before glazing with the vanilla bean glaze.
- To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
Other Recipes
You'll Also Love
