Flakey, buttery, and tender scones filled with bright fresh raspberries and white chocolate chips
Hey everyone! Let me introduce you to the star of your next baking project: Raspberry White Chocolate Scones! This is a flavor combination that I’ve wanted to try for a while. Unlike some die-hard chocolate connoisseurs, I think white chocolate can be delicious and can absolutely shine. Since it is so rich and mellow, it needs something really punchy and bright to balance out the flavor. This is where our fresh raspberries come in. Together, they’re a little yin and yang, and bring out each other’s best qualities.
Want more great breakfast pastries? Check out:
Bakery Style Blueberry Muffins
But let’s talk about scones for a minute. Have you ever made them? What are your thoughts? Do you think they’re dry, crumbly, and flavorless? I’m here to change all that for you.
How to make really GREAT scones
These Raspberry White Chocolate Scones are so flakey, tender and flavorful. The best part is that they only take 10 minutes or less to mix up, and there is no rising or proofing to wait around for.
The most important part is: to keep all of your ingredients very COLD. I know this may be confusing, because so many baking recipes tell you that the ingredients should be at room temperature. When you want to create layers of flakey goodness (think pie crust or biscuits too!), you have to keep the butter, cream and eggs very cold. Warning, science ahead: You’re going to cut up the butter into small pieces that aren’t fully incorporated into the dough. Since butter is about 20% water, steam is released in those pockets during baking, which helps creates layers.
Keep your dough COLD
In the summer months, make sure to place the scones in the refrigerator for about 20 minutes before you bake them off. Like a lot of recipes on my blog, you can take this formula and make it your own! If you love blackberries or blueberries, feel free to sub them in here! Prefer dark chocolate over white? Go with it. The idea that I want to show you is the method. Scones are so delicious and satisfying and a lot easier to make than most people think.
Give them a try and let me know what you think in the comments below! I am warning you though: once you make a batch and share them, you’ll be getting a steady stream of requests for more and more.
If you make these Raspberry White Chocolate Scones, or any of the recipes from the blog, share it and tag me @lions.bread so I can see it! I love seeing how busy you all are in the kitchen, and hearing your feedback.
Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon.
happy baking – LeAnne
Raspberry White Chocolate Scones
flakey, buttery, and tender scones filled with bright fresh raspberries and white chocolate chips
Ingredients
- 2 1/2 cups unbleached all purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 stick (1/2 cup) salted butter very cold
- 1/4 cup heavy cream cold, plus more for brushing
- 1/2 cup plain or full fat vanilla yogurt cold
- 1 large egg cold
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries
- 2/3 cup white chocolate chips
- 2 Tbsp turbinado or raw sugar optional
Instructions
Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold butter to the bowl, and use a pastry blender to cut the butter into the flour, until the butter is the size of small peas.
In a small measuring cup, combine the heavy cream, vanilla yogurt, egg, and vanilla extract. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the white chocolate chips and raspberries. Gently fold in.
Pour the dough out onto a floured work surface. Use your hands to very gently knead the dough into a 10" circle, pulling in any loose flour-y bits. Use a sharp knife or bench scraper to slice the circle into 6 or 8 pieces, like a pizza. Place the scones on a baking sheet pined with parchment paper. Brush the top of each scone with heavy cream, and sprinkle with raw or turbinado sugar.
Bake for 25-28 minutes or until golden brown.
Recipe Notes
These scones are best when enjoyed right out of the oven, or the same day. To reheat, place them on a baking sheet and warm in a 300 degree oven for about 5 minutes.
The post Raspberry White Chocolate Scones was first published on Lion’s Bread blog.