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
Hi These scones are very good, and a real hit with the boys. I have never made scones before, so this was my first. I've made them 3 times now, and I find the big challenge Im having is that when I add the frozen berries that its a bit difficult to get the dough to come together in a ball and then a race to roll it out before the berries start to melt and make the dough to wet. Any advise?
Working quickly is the key of course but be sure to measure the frozen berries and hold them in the freezer until the second you add them.
I had the same trouble myself, but just pieced things together as best as I could and used a round biscuit cutter to help shape the scones a bit better.
They didn't look quite as pretty and fluffy as the scone pictured for this recipe, but I was pleasantly surprised to learn that they still came out with a beautiful, light texture and obviously amazing flavour.
I suspect folks may be using less flout than I do when rolling them out.
I just made these and followed your recipes to a tee. You give very good directions and helpful hints. They are fantastic delicious, took some to my neighbor 🙂 I will be making these again and again.... Thank you
Thanks. They are very popular around here too!
Is there anything I can substitute for the lemon juice? My husband has a severe allergy/sensitivity to all citrus fruit & juices. They sure look good, hope I can make them for him.
Vinegar will work.
Will blueberries instead of raspberries work just as well for these scones? I'd love to try a different version and see how they taste.
I made these last month for friends and coworkers and we all loved them! Maybe THIS can finally be my fail-proof scone recipe! 😀 (It's been so hit or miss for me up until now.)
Sure, any berry should work.
Blueberries worked beautifully. Just made some tonight.
Now I need to work on making mine turn out taller and puffier and not so flat and blah-looking.
Can I use buttermilk?
Sure!
Can you use fresh raspberries instead of frozen one
Sure but it takes a gentle touch not to crush them completely.
I absolutely love this recipe! I am now serving them at my Bed & Breakfast in Ecuador. All my guests over indulge on these! I will definitely have to search up more of your recipes. Thank You!
Very interesting. We have been considering visiting the region recently. Where is your B&B located?
We are Villa Bella Vista and are located in the beautiful fishing village of Puerto López in the heart of the Machalilla National ParkYou can view our place on Air bnb or our web page is http://www.villabellavistaecuador.com.
I almost never comment, but these are the best and fluffiest/lightest scones I've ever eaten! And they're fairly easy to make! A definite keeper. I plan to use this as a base for all flavors of scones.
So glad you liked them. It seems everyone falls in love wit this recipe!
Such a great and easy recipe! The BF loves them. I sub vegan butter and almond milk and it turns out great every time
Could you please tell me the weight of the butter because after reading the comments it sounds like some ppl add too much and measuring out 3/4 cup of cubed butter isn't that easy.
It is easy here because the packages come with a measuring scale. the weight is 170 grams.
Stick butter comes in 1/2 cup (8 tbls) measurements. Therefore, 1/2 half of a stick of butter is 4 tblsp. So, for 3/4 cup butter: 1 stick plus 1/2 stick of butter= 3/4 cup or 12 Tblsp.
My daughter is a Red Seal baker and she makes these all the time in their local bakery. They are delicious ... and they sell like Hot Cakes!!! She does use frozen raspberries because they work best, and because of lack of availability of fresh raspberries in Alberta's winter season.
We have a birthday party/brunch for one of my grandchildren on Sunday after mass. I plan to make them then! I'll make them as the recipe states......
Thx
These were delicious! I always have lots o raspberries in the freezer as we grow our own in the back yard. And, when you add white chocolate....well, what's not to love? I only made half a recipe as there are only two of us but they were gone lickety split!!! Will definitely make these again!
Why do the scones sink?? And please could you give the exact amount of ingredients in grams, mils., Thanks
I expect they may need a few minutes longer in your oven. The option for metric measurements is already provided with the recipe.
Thankyou and I will check the recipe for the answer