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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Servings 8

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!
Keyword Brunch, Raspberry, Scone, White Chocolate
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