Breakfast,  Dessert,  Pastries,  Scones and Biscuits

Raspberry White Chocolate Scones

 

Raspberry and white chocolate are a classic pair and delicious to use in baking and desserts.  In this Raspberry White Chocolate Scones recipe, fresh raspberries are added to sweet and buttery buttermilk scones, which are then drizzled with melted white chocolate.  The fresh, tart raspberries perfectly balance the richness of the scones and white chocolate drizzle.   These scones are perfect to have for breakfast, as a snack or even dessert.

 

 

 

 

Tips for Making Perfect Scones

 

  1. Make sure the butter is cold:  Mixing cold butter into the scone dough will ensure the scones rise well in the oven – as cold butter facilitates leavening – and are flaky.  If warm butter is worked into the dough, the scones will not rise as much and will have a harder texture.
  2. Do not over-mix the dough:  Do not over-mix the dough once the egg mixture has been added or the scones will not rise as much in the oven and be tougher.
  3. Gently mix in the raspberries:  Gently mix the raspberries into the dough.  If the dough is over-mixed once the raspberries have been added they could get crushed.

 

 

Recipe Q & A

 

Q:  Can I substitute the fresh raspberries for frozen in this recipe?

A:   It is not recommended.  Using frozen raspberries in this recipe will cause red streaks to form throughout the batter making the scones look less appealing.

Q:  The bottom of my scones are getting too dark during baking.  How do I prevent this?

A:  You can prevent scones from becoming too dark on the bottom during baking by doubling up the baking pans.  This means placing the baking pan with your unbaked scones on top of another baking sheet.  Doing this allows the heat to dissipate and be less intense at the bottom of the pan resulting in less browning.

 

 

 

 

Raspberry White Chocolate Scones

 

Recipe By:     Blue Ribbon Eats, adapted from this recipe from Sally’s Baking Addiction

Servings:       8
Prep Time:  25 minutes

 

 

 

INGREDIENTS

 

2 cups cake & pastry flour

2 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup (112g) unsalted butter

1/2 cup + 2 tablespoons 1% buttermilk

1 large egg

1/2 cup white sugar

1 teaspoon natural vanilla extract

1/2 teaspoon natural almond extract

1 1/4 cups fresh raspberries

 

Buttermilk, for brushing on top

White chocolate (Lindt brand), melted

 

 

INSTRUCTIONS

 

  1. In the bowl of a mixer add flour, baking powder, salt, white sugar and butter.  Mix on low speed using a paddle attachment until the mixture resembles fine breadcrumbs.
  2. Combine the egg, buttermilk, vanilla extract and almond extract in a bowl and mix until blended.  Add to the flour mixture.  Mix on low speed just until a dough forms.  Gently mix in the raspberries just until combined.  Form the dough into a disk, cover with plastic wrap and refrigerate for ~1 hour.
  3. Roll out the dough into an 8-inch circle.  Cut the circle into 8 equal wedges and place the wedges ~2 inches apart on a baking sheet lined with a silicone mat.
  4. Brush the tops of each scone with buttermilk.
  5. Bake the scones at 400°F for 20-25 minutes or until they have risen and are lightly browned on top.
  6. Let the scones cool and then drizzle each with some white chocolate.  Let the white chocolate set before serving.

 

 

Yields 8 servings

Raspberry White Chocolate Scones

25 minPrep Time

20 minCook Time

45 minTotal Time

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Recipe Image

Ingredients

2 cups cake & pastry flour

2 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup (112g) unsalted butter

1/2 cup + 2 tablespoons 1% buttermilk

1 large egg

1/2 cup white sugar

1 teaspoon natural vanilla extract

1/2 teaspoon natural almond extract

1 1/4 cups fresh raspberries

Buttermilk, for brushing on top

White chocolate (Lindt brand), melted

Instructions

  1. In the bowl of a mixer add flour, baking powder, salt, white sugar and butter.  Mix on low speed using a paddle attachment until the mixture resembles fine breadcrumbs.
  2. Combine the egg, buttermilk, vanilla extract and almond extract in a bowl and mix until blended.  Add to the flour mixture.  Mix on low speed just until a dough forms.  Gently mix in the raspberries just until combined. Form the dough into a disk, cover with plastic wrap and refrigerate for ~1 hour.
  3. Roll out the dough into an 8-inch circle.  Cut the circle into 8 equal wedges and place the wedges a couple of inches apart on a baking sheet lined with a silicone mat.
  4. Brush the tops of each scone with buttermilk.
  5. Bake the scones at 400°F for 20-25 minutes or until they have risen and are lightly browned on top.
  6. Let the scones cool and then drizzle each with some white chocolate.  Let the white chocolate set before serving.
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https://evipatissier.com/2019/04/17/raspberry-white-chocolate-scones/

 

 

 

 

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