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Raspberry White Chocolate Scones

These Raspberry White Chocolate Scones are a family favorite! They're superior in moistness and perfectly flavored with just the right amount of sweetness.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 34 mins
Servings: 16
Calories: 356 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 4 cups all purpose flour
  • ⅔ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp table salt
  • 16 TB salted butter frozen
  • 1 cup white chocolate chips plus ½ cup for drizzle
  • 1 cup whole sour cream
  • 2 large eggs
  • 4 tsp pure almond extract
  • 1 cup fresh raspberries
  • 1 egg + 2 tsp water, lightly beaten for egg wash
  • coarse sugar for garnish

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
  3. In separate bowl, whisk together sour cream, eggs, and almond extract until fully incorporated.
  4. Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that's ok.
  5. Use hands to gently form dough into two even sized balls. Don't overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it's easier to work with, about 1 hour.
  6. Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
  7. On a lightly floured, flat surface, gently pat each dough ball evenly into an 8-inch circle, about 3/4 inch thick each.
  8. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
  9. Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar.
  10. Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
  11. Melt 1/2 cup white chocolate chips and drizzle over the top.

Notes

  • When patting dough into circles, it might still seem rather damp, but it will bake up fine. 
  • If you want to make the dough ahead of time, wrap the two dough balls in cling wrap and chill for up to 2 days in the fridge. Then, shape and bake as directed.
  • Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
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  • Grating frozen butter into the dry ingredients helps to distribute the fat evenly, resulting in a flakier texture.
  • When patting dough into circles, it might still seem rather damp, but it will bake up fine. 
  • If you want to make the dough ahead of time, wrap the two dough balls in cling wrap and chill for up to 2 days in the fridge. Then, shape and bake as directed.
  • Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
  • This recipe is part of our Sweet Breakfast Recipes Collection.
  • Love the combination of raspberries and white chocolate? Then you can't go wrong with these Mini White Chocolate Raspberry Cheesecakes.

Nutrition Information

Calories 356kcal (18%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 75mg (25%) Sodium 352mg (15%) Potassium 112mg (3%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 498IU (10%) Vitamin C 2mg (2%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 356

% Daily Value*

Calories 356kcal 18%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 75mg 25%
Sodium 352mg 15%
Potassium 112mg 2%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 498IU 10%
Vitamin C 2mg 2%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.