Raspberry-White Chocolate Scones

Raspberry-White Chocolate Scones
  • PREP TIME
    45 mins
  • COOK TIME
    4 hrs 25 mins
  • TOTAL TIME
    13 hrs 40 mins
  • SERVING
    4 People
  • VIEWS
    9

Indulge in the delightful fusion of tangy raspberries and creamy white chocolate with these exquisitely textured scones. Airy, tender, and boasting a melt-in-your-mouth quality, these scones are an absolute treat, perfect for elevating your tea time or brunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    75 g
  • Cholesterol
    96 mg
  • Fiber
    8 g
  • Protein
    12 g
  • Saturated Fat
    15 g
  • Sodium
    788 mg
  • Fat
    25 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 225 degrees F (110 degrees C). (5 minutes)

02

Step

Line a baking sheet with a silicone liner. (2 minutes)

03

Step

Place fresh raspberries about 1 inch apart on the prepared baking sheet. (5 minutes)

04

Step

Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.

05

Step

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner. (5 minutes)

06

Step

Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use. (5 minutes)

07

Step

Grate white chocolate on the fine side of a grater until you have ½ cup. (5 minutes)

08

Step

Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate. (15 minutes)

09

Step

Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough. (5 minutes)

10

Step

Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide. (10 minutes)

11

Step

Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick. (10 minutes)

12

Step

Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet. (5 minutes)

13

Step

Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar. (5 minutes)

14

Step

Bake in the upper center of the preheated oven until browned, about 25 minutes.

15

Step

Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

For the most tender scones, handle the dough as little as possible. Overmixing develops the gluten, resulting in a tougher scone.
Ensure your butter is thoroughly chilled. This helps create flaky layers in the scones.
Feel free to experiment with other mix-ins, such as dried cranberries, blueberries, or different types of chocolate.
Serve these scones warm with clotted cream and raspberry jam for an authentic afternoon tea experience.

Jonathan Rempel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Nichole Barton

    The texture of these scones is incredible – so light and fluffy! They were a huge hit at my brunch party.

  • Bartholome Wuckert

    I tried these with dried cranberries instead of raspberries, and they were just as delicious! A great recipe for experimenting with different flavors.

  • Madeline Harber

    These scones are absolutely divine! The white chocolate adds such a lovely sweetness, and the raspberries provide a perfect tart contrast.

  • Jazmyne Treutel

    I've made these scones several times now, and they always come out perfect. The instructions are clear and easy to follow.

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