White Chocolate Raspberry Scones are the perfect blend of white chocolate and raspberries mixed into the perfect scone recipe. With a few tricks and tips, you will not go wrong with serving this sweet breakfast or treat. Check out my original Scone Recipe for a no-fail, perfect scone every time!
This recipe is based on my perfect Scones Recipe, one that I have been perfecting for several years! I love a slightly sweet scone, one that has a perfect texture that is complemented by extra ingredients. These White Chocolate Raspberry Scones definitely fit the bill!
White Chocolate Raspberry Scones are loaded with good-quality white chocolate and frozen raspberries. I prefer frozen as they aren’t as juicy and breakable when you add them to the dough, but you can use fresh if you prefer. Be sure to add flour to the frozen raspberries and place them back in the freezer until you are ready to add them to the dough. Don’t be scared of some red! To use fresh raspberries, rinse them well and then lay them on a paper towel to dry. Add them at the very last minute and just incorporate them into the dough.
Remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough! And, be sure to handle the delicate scone dough with care.
Not only should you be freezing your grated butter, you need to freeze the scone dough for the perfect White Chocolate Raspberry Scone. After you have prepared your dough, there are a couple of things you need to do before freezing it. First, scoop the contents of the dough onto a parchment-lined baking sheet. Be sure to add some flour to your hands so they don’t stick to the dough! Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). That gives you more time to do your thing, whatever that may be! Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.
Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides.
Why freeze, you ask? Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Freezing relaxes the gluten in the flour, which makes the scones rise higher. Remember the flat scones you may have ordered at your local coffee shop? Freezing also chills the fat which gives the scones their signature flaky texture. The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared. In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month! Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. Pretty cool (get it?), huh?!
I prefer to brush on heavy cream for my topping. Out will come a delicious scone with a moist, flaky crumb. Scones are best served warm, and if they have been sitting out for a while, bake them for about 10 minutes at 350°F. Be sure to cover them lightly with tin foil when reheating them.
Blueberry Lemon Scone
Caramel Apple Pecan Scones
With a moist, flaky crumb and golden-brown crust, these White Chocolate Raspberry Scones are a perfectly sweet scone!
Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the grated butter with a fork just until the mixture is incorporated.
Add in the chopped white chocolate.
In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)
Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.
Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)
Preheat the oven to 425°F.
After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
Bake the scones in the middle of your oven for 18-23 minutes.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.
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