White Chocolate Raspberry Scones
Elegant, simple and loaded with flavor, white chocolate raspberry scones are the perfect balance of sweet, tart and tender, and are a foolproof way to start the morning! They come together in under an hour, are low-effort-high-reward, and excellent for low-key morning get-togethers and celebratory brunches in equal measure. Serve them alongside butter, raspberry jam and honey with a hot cup of tea for a cozy appetizer, or present them as a centerpiece in a breakfast spread with omelets, quiche and granola for a well rounded meal.
Ingredients
- 2 ¾ cups all-purpose flour
- ½ cup unsalted butter frozen
- ¾ cup buttermilk very cold
- 1 egg
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 tsp kosher salt
- ¾ cup white chocolate chips or a roughly chopped bar
- ½ cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the buttermilk, egg and vanilla extract and whisk until smooth and homogenous; store in the fridge until ready to use.
- In a large bowl mix together the flour, sugar, salt and baking powder, and whisk until combined.
- Grate the frozen butter into the flour, and using your hands, two forks or a pastry cutter smash the butter into the flour until it resembles wet sand.
- Add the buttermilk mixture to the flour mixture, then immediately add in the white chocolate and raspberries.
- Using your hands or a rubber spatula, mix together the contents of the bowl until a dough starts to form and the flour looks hydrated.
- Turn the dough out onto the prepared baking sheet, and using your hands, gently bring the dough together and form it into an 8-9 inch disc; don’t overwork the dough.
- Flour the sharp end of a knife and cut the dough into 8 wedges.
- Make sure the dough is completely cut through, but keep the wedges in the dough round so they’re touching.
- Transfer the dough (on the baking sheet if possible) to the freezer, and let rest for 10-15 minutes to firm up the butter.
- Brush the top of the dough with buttermilk and optionally sprinkle with cane sugar or other finishing sugar.
- Bake in the middle rack of the oven for 17-25 minutes, or until the edges are golden and the top is just starting to brown.
- Separate the scones and let cool for 10 minutes.
- Serve with your preferred toppings and enjoy!
Notes
Make sure to put your butter in the freezer the night before you plan on baking the scones for best results.
The raspberries will start to break up when you begin mixing which is perfectly fine! Just take care not to crush them to the point where they’re giving off too much liquid.
You can easily use frozen raspberries in place of fresh, so long as they’re completely thawed and drained of as much liquid as possible before adding them to the scone dough.
Nutrition
Calories: 385kcalCarbohydrates: 50.6gProtein: 6.6gFat: 17.8gCholesterol: 55mgSodium: 421mgSugar: 19.4g
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