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A triangular white chocolate raspberry scone on a white plate with a fork next to it.

White Chocolate Raspberry Scones


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

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Using a fork, mix in the grated butter until completely incorporated. Then stir in in the chopped white chocolate.
  3. In a separate mixing bowl, whisk together the eggs, lemon zest, and heavy whipping cream.
  4. Add the egg mixture to the flour mixture; stir together until a dough is formed.
  5. 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.) 
  6. Prepare a baking sheet with parchment paper, and a very light sprinkle of flour on the parchment paper. 
  7. Transfer the dough onto the floured parchment paper, and work to form a circle, about ¾-inchs thick.
  8. 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. 
  9. Gently separate the wedges, allowing there to be at least ½-inch space between them.
  10. Brush each wedge with whipping cream (don’t forget to brush along the sides too!), and then sprinkle with brown sugar. 
  11. 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

Keywords: White chocolate raspberry scones, white chocolate scones with raspberries

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