White Chocolate Raspberry Scones
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White Chocolate Raspberry Scones are bursting with fresh raspberries and white chocolate chips. Tender moist scones are perfect for breakfast, brunch, or afternoon treat.
I used to think making scones were something very difficult. I would see them at the bakery cases or being made on the cooking TV shows and think it had to be hard. Plus, scones are dry right? Not true – they aren’t hard to make and they don’t have to be dry. The scones recipe I have made have all turned out to be tender, moist, and delicious.
These White Chocolate Raspberry Scones are easy to make and turn out so moist with the fresh raspberries. They are perfect to celebrate #SpringSweetsWeek!
#SpringSweetsWeek has begun! Once again this sweet event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate with spring sweets!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping
- Tuesday – White Chocolate Raspberry Scones (that’s this recipe!)
- Wednesday – Lemon Cooler Cookies
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts
- Saturday – Mini Carrot Cake Loaves
Our #SpringSweetsWeek sponsors are helping us by sending samples of their products to get our creations going. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. Be sure to please check out the other sweet recipes linked up.
For this recipe, I am using the best sugar ever from Dixie Crystals. It’s a staple in my pantry whether it’s granulated, brown sugar, or powdered. Using quality ingredients is just one tip to baking these delicious raspberry white chocolate scones.
Tips to Making Scones
The most important thing to make sure of is that your butter is super COLD. In fact, freeze your butter. Then grate the frozen butter after you have your dry ingredients combined. Why does the butter need to be cold? Because when you are making scones you want the butter to remain as cold as possible so it will be easier to cut into your dry ingredients. It will also help the scones be light and not dense.
Be sure your egg and milk are COLD, too. Cold ingredients make for tender, moist, and flaky scones.
Another important tip is to check the date on the baking powder – it’s got to be fresh or the scones won’t rise as they should.
Don’t overwork the dough, this will make the butter turn warm and also the scones can turn out dry and dense.
If you’re using fresh fruit, as in this recipe or these Lemon Blueberry Scones, the dough will be a bit more wet than if you’re not using it. That’s okay – you may need to add a tad more flour and a bit on your hands to pat out the dough.
You can use frozen fruit, just thaw and drain well before adding to dough.
How to Make White Chocolate Raspberry Scones
Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt – whisk together.
Grate frozen butter using a box grater (the large grating side) or use a food processor.
Easy Clean Up Tip: I don’t own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it’s already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
On a lightly floured surface and floured hands, pat dough into a circle, about 1/2 inch to 3/4 inch thick. Cut dough into 8 triangles and place on scones onto prepared baking sheet.
Bake for 10 – 12 minutes until just lightly browned on top. Allow to cool on wire rack slightly. Best served warmed but they are just as delicious at room temperature. Eat within 1 or 2 days.
Can You Freeze Scones?
Yes! Once you have the dough cut into triangles, wrap tightly with plastic wrap and store in freezer safe bag or container in the freezer. Then to bake, simply preheat oven as above and add a couple of minutes to baking time. Can be frozen for up to a month.
Other Delicious Raspberry Recipes You May Enjoy
- White Chocolate Raspberry Cheesecake Hearts – individual cheesecake hearts for any celebration.
- Refreshing Raspberry Lemon Mimosas – can be made non-alcoholic, too.
- Raspberry Cream Cheese Danish – perfect for brunches and delicious for a dessert, too.
White Chocolate Raspberry Scones
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (1 stick) frozen grated butter (see notes)
- 1/2 cup white chocolate chips
- 1 egg
- 1 cup heavy cream
- 1/2 cup fresh raspberries (see note)
Instructions
- Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt – whisk together. Grate frozen butter using a box grater (the large grating side) or use a food processor.Easy Clean Up Tip: I don't own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
- Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it's already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
- In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
- On a lightly floured surface and floured hands, pat dough into a circle, about 1/2 inch to 3/4 inch thick. Cut dough into 8 triangles and place on scones onto prepared baking sheet.
- Bake for 10 – 12 minutes until just lightly browned on top. Allow to cool on wire rack slightly. Best served warmed but they are just as delicious at room temperature. Eat within 1 or 2 days.
- You can freeze scones. Once you have the dough cut into triangles, wrap tightly with plastic wrap and store in freezer safe bag or container in the freezer. Then to bake, simply preheat oven as above and add a couple of minutes to baking time. Can be frozen for up to a month.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Tuesday’s Recipes to Enjoy
- Blackberry Lavender White Mocha Latte by Jen Around the World
- Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
- Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
- Coconut Lime Swig Cookies by Devour Dinner
- Dessert Charcuterie Board by Nik Snacks
- Fresh Pineapple Salsa by The Spiffy Cookie
- Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
- Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
- Kiwi Creme Brûlée by Cindy’s Recipes and Writings
- Kumquat Cheesecake Bars by Sweet Beginnings
- Lemon Raspberry Bundt Cake by The Carefree Kitchen
- Mini Honey Lavender Coffee Cakes by That Recipe
- Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
- Strawberry Rhubarb Oat Bars by Family Around the Table
- Strawberry Scones by House of Nash Eats
- White Chocolate Raspberry Scones by Blogghetti
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
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Enjoy!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the bloggers with samples and product to use. All opinions are my own. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
My husband loves all things raspberry. I know he’ll love these scones.
I love scones and this is such a fun flavor!
I love making scones. Adding white chocolae is pretty genius! Plus, they’re beautiful.
I love scones. These look fantastic. White chocolate always compliments reaspberries.
White chocolate and raspberries sound so good for scones!