Description
White Chocolate Raspberry Scones are delicious as a sweet brunch item or as dessert! This scone recipe marries the sweetness of white chocolate with tanginess of raspberries to make a very tasty little treat.
Ingredients
Units
Scale
White Chocolate Raspberry Scone Dough
- 2 1/2 cups (313g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (113g) cold butter, grated
- 4 ounces white chocolate, chopped
- 2 large eggs, room temperature
- 1 teaspoon lemon zest
- 1/2 cup (113g-152g) heavy whipping cream
- 1 1/4 cup frozen raspberries, sprinkled with a tablespoon of flour
Topping
- 2 tablespoons whipping cream, brushed on
- 2 tablespoons brown sugar
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Using a fork, mix in the grated butter until completely incorporated. Then stir in in the chopped white chocolate.
- In a separate mixing bowl, whisk together the eggs, lemon zest, and heavy whipping cream.
- Add the egg mixture to the flour mixture; stir together until a dough is formed.
- Gently fold in the frozen raspberries, folding the dough 3-4 times. (It’s okay, and totally normal for the raspberries to bleed a little.)
- Prepare a baking sheet with parchment paper, and a very light sprinkle of flour on the parchment paper.
- Transfer the dough onto the floured parchment paper, and work to form a circle, about ¾-inchs thick.
- Chill the pan and the circular scone dough in the freezer for 45-60 minutes, uncovered. Preheat the oven to 425°F. Remove the chilled scones from the freezer, and slice the circle into 6-8 wedges.
- Gently separate the wedges, allowing there to be at least ½-inch space between them.
- Brush each wedge with whipping cream (don’t forget to brush along the sides too!), and then sprinkle with brown sugar.
- Bake the scones in the middle of your oven for 18-25 minutes. Remove from oven and allow to cool on a wire rack. Serve warm, with a smile!
Notes
- After you’ve sprinkled the frozen raspberries with flour, put them back in the freezer until it’s time to use them. You’ll need approximately 1 tablespoon of flour to to coat the frozen raspberries.
- Chilling the dough will help to relax the gluten, making for more tender scones that rise a little higher. As it also chills the fat, it should result in a flakier scone too!
- If you happen to live in a particularly dry climate, you may need to increase the amount of whipping cream used in the dough ever-so-slightly.
- Prep Time: 10 minutes
- Chill: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
