Raspberry White Chocolate Scones
Raspberry White Chocolate Scones. Many fans of this recipe say these are the most delicious scones they've ever tasted. They have become a regular, must-have weekend brunch item for many people who've tried them.
My sister texted me from the ski slopes in Jasper, Alberta to rave about some raspberry white chocolate scones that she had found there. They sounded pretty darn good to me!
As regular readers of Rock Recipes know, I am very fond of all things scone related and raspberry related, so how could I not try to invent a version of my own.
I made this batch early yesterday morning and once again shared them, fresh out of the oven, with the folks in my office, where they literally went like hot cakes.
My co-workers absolutely loved these scones, with many declaring them the best scones they'd ever eaten. Let's see if you agree.
2018 UPDATE: So many people have fallen in love with this recipe since I first posted it. My friend Nancy in particular has made them a family institution at her house.
Although she has made them dozens of times, she reports that they still consistently get rave reviews. Take Nancy's advice and try them for yourself.
I've also recently updated the notes on this recipe to offer suggestions for people who ask about making the dough less sticky while rolling out.
You are intended to add flour while forming the dough to roll out but don't overdo it as the note explains in the recipe.
Originally Published February, 2012. Updated to include additional recipe notes, option for metric measurements, nutritional information and new photos.
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Raspberry White Chocolate Scones
Raspberry White Chocolate Scones - These raspberry white chocolate scones are a big fan favourite on Rock Recipes and have become a must have weekend brunch item for many.
Ingredients
- 3 cups flour
- ½ cup sugar
- 6 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup very cold butter, cubed
- 6 ounces good quality chopped white chocolate
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups frozen raspberries
Instructions
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
- Transfer to a large bowl and toss in the white chocolate.
NEXT
- Mix together the lemon juice, vanilla extract and milk.
- Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tablespoon flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
- When the flour is almost incorporated, add the frozen raspberries.
- Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
- It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
TO BAKE
- Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
- If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tablespoon water.
- You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
- Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
Notes
These scones are intended to be quite soft and tender and perhaps just a little rustic looking. If you find the dough a little difficult to handle the first time you make them, add a little more flour to the recipe next time (up to a quarter cup).
I prefer to use frozen raspberries in the recipe because they chill the dough, making it easier to handle and cut out. This can affect the baking time by a few minutes.
Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you form it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. So, while you can add more flour while working the dough into shape, don't overdo it or your scones will be less soft and tender.
Another alternative
Another alternative to cutting out these scones is to make them as drop scones. Just use heaping tablespoons of the dough (as much as you can stack on the spoon) on a parchment lined baking sheet. Try to keep the dough as high as you can at the centre, so they don't spread too much. A cookie scoop is also a great way to handle the dough as drop scones.
Nutrition Information
Yield
18Serving Size
1 gAmount Per Serving Calories 231Total Fat 11gSaturated Fat 6gUnsaturated Fat 0gCholesterol 23mgSodium 147mgCarbohydrates 29gFiber 1gSugar 12gProtein 3g
What kind of flour was used? Self raising or plain?
I've never used self raising flour. It isn't even available here. If one of my recipes calls for "flour" it means all purpose flour unless specifically stated otherwise.
These look so good I’am going to try them .Thank you for the receipt
This is an EXCELLENT recipe. I made it in a round and cut out wedges. They were delicious but really big. Next time (oh there WILL be a next time) I will use a biscuit cutter to make them a bit smaller. I used white chocolate chips for the white chocolate and it worked great! I highly recommend this recipe. Another winner. Thank Barry!!!
I made these yesterday exactly according to the recipe. Turned out perfectly.
They will be in regular demand in this house!
These were amazing! I used NL raspberries grown in my fathers garden, I made them for the first time today and since I've always had terrible luck with scones I made a half batch but they turned out perfectly. So light and fluffy! Will definitely be making these again.
So glad to hear they were a success!
I have a tub of raspberry puree, could I use that instead? If so, how much?
No. You'd be unbalancing the wet and dry ingredients.
I'm a bit apprehensive to tackle scones but your recipe is giving me the evil eye. So, here I go. Will let you know on Saturday how it went. My major concern is the sinking in the oven. However, I'll try to follow your instructions carefully so fingers are crossed. One question, Barry... you mentioned the amount of water in butters can vary, so I'd like to know what brand of butter you use here in Nfld. Btw, I generally use unsalted butter in baking, but this time I'll use salted as you've suggested in the comments. I'm very hopeful. For the most part, I've been successful and pleased with my efforts and results. Huge thanks for all your wonderful recipes that you so generously share with us!!
I’m a bit apprehensive to tackle scones but your recipe is giving me the evil eye. So, here I go. Will let you know on Saturday how it went. My major concern is the sinking in the oven. However, I’ll try to follow your instructions carefully so fingers are crossed. One question, Barry… you mentioned the amount of water in butters can vary, so I’d like to know what brand of butter you use here in Nfld. Btw, I generally use unsalted butter in baking, but this time I’ll use salted as you’ve suggested in the comments. I’m very hopeful. For the most part, I’ve been successful and pleased with my efforts and results. Huge thanks for all your wonderful recipes that you so generously share with us!!
These were an enormous hit over the holidays. They have a delightful buttery crust and the centres are so moist and flavourful. Served with clotted cream and preserves, they are positively decadent. I made several dozen and froze them to be reheated as needed. I changed up the flavourings and made cranberry and orange, apple and toffee, dark chocolate and cherry, and blueberry and lemon. They were so well received that they will need to be a regular baking item. People really do say they are best scones ever!
Great recipe. Tastes very good. My family loved it. Will definitely make it again.
Hi Barry!
Could I make these 1 for 1 with gluten free flour?
Thanks
Why do my scones look like one big pancake in the oven? What did I do? So upset!!
um er ah I just baked these for the first time and MY WORD I almost fell over they are that Goooooood!!! I mean scone perfection.It is so hard not to want to keep eating them.........your killing me here.......lol. Your coconut cream pie is to die for as well best I ever had.My family was actually fighting over the last slice.......lol Thank you for these wowing recipes that are so user friendly and I like your slightly over the top taste buds,you always go that extra step making a recipe just better that so many others!!! Great on you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
How very kind of you! That made my day, thank-you.