White Chocolate Raspberry Scones

Combining the sweetness of white chocolate with the tartness of raspberries in a flaky, buttery scone, this recipe is certain to make you extra popular with friends and family. Mix the dough in minutes and bake them right away, or shape the scones and freeze them to bake later!

Prep Time 15

Cook Time 30

Servings scones

Calories 390 kcal

5 from 20 votes

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Equipment

1 food processor (optional, see Notes)
1 pastry brush

Ingredients

3 cups all-purpose flour
⅓ cup granulated sugar
1½ tablespoon baking powder
½ teaspoon kosher salt
½ pound unsalted butter (cold, cubed)
1 cup buttermilk
2 cups raspberries (fresh)
1 cup white chocolate chips
1 large egg
2 tablespoon half-and-half (can sub. milk or cream)

Vanilla Glaze (optional)

1½ cups confectioners' sugar
3-5 tablespoon half-and-half
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 400F degrees. Line two baking sheets with parchment paper.
Combine flour, sugar, baking powder, salt and cold butter in the bowl of a food processor.
Pulse the processor 8-10 times, until the flour and butter mixture resembles a coarse meal or the butter is the size of small peas.
Transfer the mixture to a large bowl. Add buttermilk and mix until just combined and the dough starts to stick together (it will still be crumbly.) Add raspberries and white chocolate and mix to blend. Try to avoid breaking up the raspberries too much--some is ok.
Divide the dough between the two baking sheets lined with parchment.
Pat or shape the dough into two approximately 6-inch rounds, 1½ inches thick. Cut each round into six equal wedges and space them apart on the baking sheets.
Make egg wash: Whisk egg with milk or half-and-half. Brush tops of scones with egg wash.
Bake scones 25-35 minutes, until tops are a rich golden brown and the scones are firm when lightly pressed. Remove from oven and cool 5 minutes before glazing (optional) or serve.
Prepare glaze, if using: Whisk confectioners' sugar with 3 tablespoons half-and-half or milk and vanilla extract. Add more half-and-half or milk if necessary, 1 teaspoon at a time, to get a thick but pourable glaze. Drizzle glaze over warm scones using the whisk or a small spoon. Let glaze set 5 minutes, and serve warm.

Video

Notes

While a food processor is helpful in this recipe, it is not required to make the scones. As an alternative, whisk the dry ingredients in a large bowl. Add the chilled butter pieces to the bowl and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Proceed with adding the buttermilk.

To make these scones in advance, form the dough into the rounds and double-wrap them tightly with plastic wrap. Freeze scone dough for up to one week and refrigerate for one day. Thaw the frozen dough overnight in the refrigerator before cutting into wedges and baking. You can also pre-shape the individual scones into wedges and freeze to bake one or two at a time. Freeze unglazed baked scones for up to two weeks, sealed in plastic wrap or zip-top bags. Reheat on a sheet tray at 350F, covered with foil, for 10-15 minutes. Glaze after reheating. Bake and glazed scones will keep for up to 3 days, covered, at room temperature.

Nutrition

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