Raspberry White Chocolate Scones

These raspberry white chocolate scones strike the perfect balance between tart berries and creamy white chocolate, making them a delightful treat for breakfast, brunch, or an afternoon tea.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Chill Time 20

Servings servings

Calories 450

Author Lily Ernst

Ingredients

2 1/2 cups (315g) all-purpose flour plus more for work surface and kneading
1/4 cup (50g) granulated sugar
1 Tbsp baking powder
1/2 tsp salt
½ cup (114g) cold unsalted butter cubed
⅔ cup (160ml) cold buttermilk plus more for brushing top of scones
1 large egg
1 tsp vanilla
1 cup white chocolate chips or chunks
1 cup fresh or frozen raspberries do not thaw if using frozen (see notes*)
1/4 cup white chocolate chips or chunks for drizzling optional

Instructions

In a large mixing bowl, toss together the flour, sugar, baking powder, and salt.
2 1/2 cups (315g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
Work in the butter using a pastry cutter, fork, or two knives until the mixture resembles coarse meal with some larger pieces remaining.
½ cup (114g) cold unsalted butter
Toss in the raspberries and white chocolate chips or chunks.
1 cup fresh or frozen raspberries , 1 cup white chocolate chips or chunks
Whisk together the buttermilk, egg, and vanilla in a measuring cup.
⅔ cup (160ml) cold buttermilk, 1 large egg, 1 tsp vanilla
Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a ball, adding more flour as needed. It doesn’t have to be smooth – rough and shaggy is better.
Flatten into a 6″ circle and cut into 8 wedges.
Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
Brush the surface with buttermilk and bake at 400F for 20-25 minutes or until lightly golden on top. Transfer to a wire rack to cool.
Once completely cooled. Melt white chocolate in the microwave for 15 seconds at a time until smooth and drizzle on top of scones if desired.
1/4 cup white chocolate chips or chunks for drizzling

Notes

Leftovers can be placed in an airtight container and stored at room temperature for up to 2 days, or refrigerate for up to 5 days.

*Fresh or Frozen Raspberries:

Frozen raspberries will hold their shape better during the kneading process but take a few minutes longer to bake.

Fresh raspberries will break during the kneading process and you will have to add more flour as you are working the dough to gather it into a ball. Option - spread the berries out on a small baking tray and place in the freezer for an hour before you start.

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