WHITE CHOCOLATE RASPBERRY SCONES
These White Chocolate Raspberry Scones are flaky and buttery, with the perfect combination of white chocolate and raspberry! The sweetness of the white chocolate pairs beautifully with the tartness of the raspberry, elevating the flavor of these soft and flavorful scones.
Whether you’re hosting a brunch with friends or cozying up with a cup of tea and your favorite book, these White Chocolate Raspberry Scones are the perfect treat. Make ahead and bring to an upcoming valentines gathering or display as a beautiful sweet treat when hosting a baby shower. These scones will stay tender and full of flavor for every occasion!
The Perfect Scone
I’ve always had a love for scones, they make me dream of an afternoon spent somewhere in the English countryside, cozied up in a little cottage with a cup of tea…if you love the movie, The Holiday, then you know what I mean! I love the buttery flavor accompanied by the light and flaky texture and how scones are never too sweet, but always such a treat! I remember the first time I was preparing to bake scones (after being inspired by The Great British Baking Show, of course!) and feeling so intimidated to begin to process. What I’ve learned is that while scones may look difficult, they are actually so easy to make! With the use of chilled butter and a food processor, these scones will turn out buttery, flaky and perfect every time.
Why WHITE CHOCOLATE & RASPBERRY?
I’m a berry girl at heart, every time there’s something with berries on a menu, I’m all about it! I think it’s because of how the tartness of fresh berries pairs beautifully with the sweetness of almost any dessert. As I was dreaming up this recipe, my hope was to create a scone that was perfectly sweet and perfectly tart, with fresh berries all throughout the bake. This flavor combination is a new favorite and the perfect balance of sweet and tart flavors all wrapped in to one buttery, mouth-watering scone.
Ingredients
Please note that this is just an overview of the ingredients chosen for these white chocolate raspberry scones. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this scone recipe!
- All-Purpose Flour – Be sure to measure the exact amount of flour to ensure the scones are not too dry.
- Granulated Sugar – In order to balance the tart, bright lemon flavor, the sugar will give the scones the perfect touch of sweetness.
- Baking Powder – To allow the scones to rise and to create the perfect tender interior.
- Salt – If using salted butter, you can leave out the salt from the recipe.
- Butter – Make sure the butter is cold! If the butter is too warm, the scones will become more dense and lose their flakiness. I like to place my butter in the freezer for about 10-15 minutes before baking to ensure it’s cold.
- Vanilla Extract – The vanilla add beautiful flavor to the sconces.
- Almond Extract – To add a nutty, toasty flavor to the scones, which is the perfect pair with fresh raspberries.
- Raspberries – Be sure to completely dry your raspberries after rinsing to reduce the wetness of the berries.
- White Chocolate – The white chocolate adds extra sweetness that pairs beautifully with the raspberries.
- Almond Milk – I use almond milk to enhance the almond flavor, you can substitute for oat milk, whole milk or any other nut milk.
Making WHITE CHOCOLATE Scones
PREP. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
DRY INGREDIENTS. In the bowl of a food processor add flour, sugar, baking powder, salt and combine. Add pieces of chilled butter and combine in a food processor or cut in the butter with a pastry blender.
WET INGREDIENTS. Add the milk, egg, vanilla extract and almond extract, stir just until combined. Add to the mixture to the dry ingredients. The dough should be fairly sticky.
ADD INS. Once the scone dough is well mixed, gentled mix in in the white chocolate chips and raspberries, trying not to over mix the dough and squish the raspberries.
CUT. On a lightly floured surface, pat the dough into a 1″ thick circle. Using a sharp knife, cut the dough into 8 wedges. Place onto the prepared baking sheet, about 2 inches apart.
BAKE. Place in the oven to bake at 375°F for 20-22 minutes or until edges are beginning to turn golden brown.
ENJOY. Serve immediately when the scones and warm and enjoy!
WHITE CHOCOLATE RASPBERRY SCONES
Equipment
- Food Processor
Ingredients
- 2 c. all-purpose flour
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 8 tbsp. unsalted butter chilled
- 1/2 c. almond milk (2% or whole)
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. almond extract (optional)
- 1/2 c. white chocolate chips
- 1/2 c. fresh raspberries
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In the bowl of the food processor, add flour, sugar, baking powder and salt. Pulse for a few seconds to combine the dry ingredients.
- Add the chilled butter, in pieces, to the food processor and pulse until the butter is incorporated and the mixture resembles sandy crumbs. Pour the mixture into a large bowl. (If you do not have a food processor, use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingridents.)
- In a small bowl, mix together the almond milk, egg, vanilla extract and almond extract.
- Add the wet ingredient mixture to the large bowl with the dry ingredient mixture. Stir to combine everything. (I like to use a fork at the beginning and then use my hands to fully combine the dough.) The dough will be slightly sticky.
- Gently mix in the white chocolate chips and fresh raspberries, trying not to overwork the dough and mash the raspberries.
- Transfer the dough to a lightly floured surface and pat the dough into a circular disc, about 1 inch in height. Using a sharp knife, cut 8 wedges. Place the wedges on the prepared baking sheet.
- Transfer the baking sheet with the prepared scones to the oven and bake for 20-22 minutes or until the edges begin to turn golden brown. Allow the scones to cool slightly on the baking sheet.
- Serve warm & enjoy!
