Raspberry White Chocolate Scones
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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
Absolutely tempting wil definitely try this..hey thanks I tried your vanila bean/yellow cake for my daughter's Myraz birthday..it turned out perfect..did your marshmallow frosting and color it blue. I named the cake. Blue Ocean Vanilla Cake...great!!!and thanks for sharing
Barry, I've never been a big fan of lemon in my cooking or baking. Could I substitute raspberry juice or is the lemon juice required for its acidic nature? Thx
The acid helps activate the rising agents. You can omit it or use buttermilk instead of regular milk fir the acidity.
Ah these scones must be so delicious.
I've been trying to convert myself from a scone-hater to a scone-lover (I made macadamia nut kumquat scones on my site recently). I think I'll give this recipe a try too, I won't give up! 🙂
Does it matter what kind of butter should be used, salted/unsalted?
Use what you like, Brenda. Where I live it's sort of traditional to use salted butter in baking. I usually don't add additional salt to the recipe when using it though. Happy baking, Barry.
First had these in Calgary, based on the taste and texture I thought I'd give them a whirl without a recipe; Turned out good; your recipe gives me some good tips! thanx
Thanks! They are so good!
I'm planning to make these for a brunch we are hosting. However, I'd like to make these ahead of time and bake them on the morning of the event. Do you think that it will work to prepare everything through cutting out the scones and placing on a baking sheet if I refrigerate them overnight?
Freeze them! Wrap in plastic wrap, not wax paper! ( paper sticks). Refrigerating them will soften the butter.
I use frozen butter...I grate it. You want the butter as cold or as frozen as possible. This is what makes the
scones light and tender. Not this recipe, but I have made several batches of scones, shaped into 7-8 inch rounds, cut (6-8, depending how big you want them) into pie shape using pizza cutter, brushed with cream and sprinkled with turbinado (sp?) sugar, the wrapped for freezer. Pop them in oven from freezer. May have to extend baking time by a couple minutes. You want them slightly golden.
Hello ! I'm Portuguese and I am already a fan of your scones :P. Sorry for my english, it's not perfect.
I have a doubt...I don't have a food processor, can I do the first step with a mixer?
Thanks.
🙂
no. Just use two knives as the recipe suggests.
Love the recipe and they looked amazing before going into the oven ... then the raspberry juice leaked out and burned the bottoms of all of them and left me an oven filled with smoke. Good news is the tops taste good. Any tips on preventing burning? I used parchment ...
Probably the pan you are using that may carry heat to quickly or your oven temp is off. Try decreasing the temperature and using an aluminum cookie sheet.
Is 6 teaspoons of baking powder correct? That seems like so much!
6 tsp is correct. It makes them rise more quickly so that they are lighter than many scone recipes I've tried.
Thanks very much! I'm trying them this morning.
love these scones. i've made them 4-5 times already. i'm wondering if you have any tips to help me. i've had a problem with them spreading out a lot. i keep the butter cold and the berries frozen. i also dont let the extra scones sit out while the first batch bakes. but they still spread. any help for me? thanks!
I'd crowd them closer together and place them side by side almost touching or you could add another couple of tbsp offlour.
So thrilled I found this recipe on Pinterest. I buy similar scones at our local farmers market. The only difference is they are White Chocolate raspberry cheesecake scones. What do you think you would mix together to make cheesecake chunks/bits to add to this recipe? Thanks
I bet you could add cream cheese to make them "cheesecake-y"..just a thought. I don't know how to incorporate that into the recipe though.
I have the same question as a previous poster - can I prepare the mix the night before, refrigerate and then bake the next day?
Love, love, love this recipe. They are super tasty and your directions are easy to follow. Good job!
How many does this recipe make?