White Chocolate Raspberry Scones Recipe
User Reviews
5
White Chocolate Raspberry Scones Recipe
Description
The White Chocolate Raspberry Scones Recipe uses all-purpose flour with sugar, baking powder, and salt combined before incorporating cold grated butter to create a flaky texture. Buttermilk, egg, and vanilla are mixed with the dry ingredients, then white chocolate chips and raspberries (fresh or frozen) are folded in without overworking the dough. The dough is formed into a disk about six inches across and cut into eight triangles, then baked until golden and puffed.
The scones offer a tender crumb with melty white chocolate pockets and bursts of raspberry tartness. The suggested optional drizzle of powdered sugar, milk or cream, and vanilla adds gentle sweetness and a smooth finish. These scones can be served fresh for breakfast or as a sweet tea-time treat.
The recipe includes tips for storing scones at room temperature or refrigerated for several days, making or substituting buttermilk, using cold grated butter to maintain flakiness, and careful handling to avoid overworking the dough to keep the texture light. Freezing dough before baking is recommended to help the scones rise well, and slicing should be done straight down to avoid sealing edges.
Ingredients
- 2 1/2 cups all-purpose flour I use organic, unbleached flour. You will need a little more more for work surface, and increase by 1 tablespoon for high altitude.
- 1/4 cup granulated sugar These are not overly sweet scones, you may add up to ¼ cup additional sugar if desired, but it could weigh the scones down a bit more
- 1 tablespoon baking powder decrease to 2 3/4 teaspoons for high altitude.
- 1/2 teaspoon kosher salt increase to 3/4 tsp if using unsalted butter.
- 1/2 cup butter grated, and placed in the freezer (I used salted, cold
- 2/3 cup buttermilk I use whole buttermilk when I can find it, or make your own!, cold
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup raspberry I used frozen raspberries, fresh raspberries can also be used but will break apart easier
Optional Drizzle
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2-1 tsp vanilla
Instructions
- Prepare a cookie sheet with parchment paper. Grate butter and place in freezer until ready to use.
- In a large bowl add flour, sugar, baking powder, and salt and whisk everything together.
- Add cold grated butter to the flour mixture and work it into the flour with a fork, pastry cutter, or, working quickly, your hands until the butter is about pea-sized.
- Measure buttermilk into a 1-cup liquid measuring cup, add the egg and vanilla, and whisk together. Stir the mixture into the flour with a wooden spoon. As the mixture is coming together, add white chocolate chips and raspberries and finish mixing the dough while incorporating them.
- Turn the dough out onto a piece of lightly floured parchment paper. Bring everything together into a ball and press down to make a round disk about 6” across. I sometimes use parchment paper to help bring the dough together. Cut the disk into 8 equal triangle pieces with a bench scraper or large knife. If necessary, add a teaspoon more of buttermilk just to bring it together, having some dry areas is okay. It should be crumbly.
- Place each scone onto the prepared cookie sheet, keeping them somewhat close together (this helps them rise UP) turning them in opposite directions on the pan. Chill the scones in the refrigerator or freezer for about 20-30 minutes. Bake scones in the preheated oven for about 20-23 minutes until they are puffed and just golden brown.
- Preheat the oven to 400° F (205° C).
- For glaze, add the powdered sugar, milk or heavy cream, and vanilla to a small bowl and mix together. Drizzle over completely cooled scones. If pink glaze desired, mash one raspberry into the mixture.
Notes
- Store scones in an airtight container up to three days at room temperature or up to seven days refrigerated.
- Make your own buttermilk by adding lemon juice or vinegar to milk and letting it sit 5–7 minutes before use.
- Use cold, grated butter and keep it frozen until mixing to preserve flakiness.
- Avoid twisting when cutting dough to keep edges from sealing and blocking rise.
- Do not overmix the dough; mix lightly until just combined for tender texture.
- Freezing dough before baking allows butter to stay solid for better rise and tenderness.
- Remove scones from oven as soon as golden and allow to cool on a rack for best texture.
- For glaze, add raspberries for a pink tint and added flavor if desired.
- Adjust sugar and baking powder amounts for high altitude baking if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 416kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 437mg | 18% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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