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
As written in the recipe, "This recipe makes 8 large scones or about 18 smaller scones as pictured above."
This was my first time making scones (I was so nervous!). I grated frozen butter instead of "cutting" it in. My mixture was super wet, but I was worried about adding flour. They spread out quite a bit, but were delicious. Thanks for the recipe! -Karen
I tried these a couple months ago. It was my first ever attempt at homemade scones. They. Were. DELICIOUS.
There isn't any egg in this recipe?
No there isn't Joanne, I find it makes them lighter without egg.
Can I double this recipe?
Doubling the recipe shouldn't be a problem. You will need a very big bowl!
I have tried this recipe twice and both times they turned out flat and floating in butter? HELP
I have had this problem with scones and biscuits, too. It helps if you work the butter into the flour so you have only SOME pea-sized bits. The rest of the mix should be like a coarse sand. Give it a try and see what happens.
That's odd. What kind of butter are you using?
can I freeze the dough before cooking?
Actually I have done that with several types of scones. Cut them out and store them in a covered container. Let them that for an hour or so before baking.
I'm curious to know what your sister thinks of your scones in comparison to the scones in Jasper. I am a frequent Jasper scone consumer and have been looking for a recipe that is similar to that one. Thanks!
She loves them. I have a friend who makes them even more often than I do. Her boys can't get enough of them.
I've had the ones at the Bear's Paw in Jasper and these are BETTER! They are lighter and more tender. Perfect scones!
WOW! Thanks for the great compliment.
Wow - thank you for this recipe! Most amazing, soft, moist scones ever! i put a glaze on top and family loved them. I loved them.
Thank you again!
Thanks, it's a popular recipe. It made it to my first cookbook too.
These were delicious. I am making them again. My husband and daughter loved them. I will use a little less white chocolate and raspberries this time to see if I like them better. My husband does not like very sweet. But I will keep this recipe as a favorite.
So i tried this tonight for the first time, they taste amazing but are completely flat despite following the recipe to a tee. Was supposed to bring them to the office tomorrow but they don't look aesthically well so maybe not (it's only my second week there and don't wanna make a fool of myself haha). I'm not sure what went wrong but my family are currently digging in regardless! Maybe I'll try again sometime.
Some brands of butter have a higher water content. Try adding a couple of tablespoons of flour next time to compensate.
I used to live in Jasper almost 10 years ago, and worked at the Bear paw bakery. I'm not sure if this is where your sis first tried this combo for a sweet scone but they were to die for. It's still my go to, although I haven't made them in years and was just googling a recipe at random. I'm absolutely delighted yours came up first!
Sounds like the same place. People love this recipe!