Raspberry White Chocolate Scones

These soft and tender scones are bursting with fresh, juicy raspberries and dotted with creamy, white chocolate chips in every bite.

Servings: 8 scones

  • 2½ cups (270g) all-purpose flour

  • 1 cup fresh raspberries, flash frozen

  • ½ cup (100g) granulated sugar

  • 2½ teaspoons baking powder

  • ½ teaspoon salt

  • 6 tablespoons (85g) unsalted butter, frozen

  • ½ cup (120mL) buttermilk

  • 1 large egg

  • 1 cup (170g) white chocolate chips

  • Chunky sugar for sprinkling, optional

 

How to make RASPBERRY WHITE CHOCOLATE SCONES:

  1. Before starting, flash freeze the butter and raspberries for at least 1 hour.

  2. When ready to begin, line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

  3. Place the flour in a large bowl and set it aside.

  4. Place the frozen raspberries in a small bowl. Remove approximately 1 tablespoon of flour from the large bowl and sprinkle it over the raspberries. Toss to coat then set aside.

  5. To the remaining flour, add the sugar, baking powder, and salt, then whisk to combine.

  6. Quickly grate the frozen butter into the flour mixture, then use a pastry blender or fork to blend the butter into the flour until it resembles coarse, pea-size crumbs. Set aside.

  7. In a small bowl or a measuring cup with a spout, whisk together the buttermilk and the egg, then pour this mixture evenly over the flour/butter mixture. Use a large spatula or wooden spoon to bring the mixture together until everything is just moistened.

  8. Add the white chocolate chips and continue to fold the mixture together until the chips are evenly dispersed.

  9. Add the frozen raspberries and as much of the leftover flour from the bowl as you can, then fold the dough together, about 4–5 times. It will be very crumbly.

  10. Pour the dough out onto the prepared baking sheet, then use your hands (flouring them lightly when necessary) to press the dough into an 8-inch disc. Use a very sharp knife or bench scraper to cut the disc into 8 equal triangles, then sprinkle with chunky sugar, if desired.

  11. Place the baking sheet with the dough in the freezer for 25 minutes while you preheat the oven to 400ºF (204ºC).

  12. When the baking sheet has been in the freezer for at least 25 minutes, remove it from the freezer and bake the scones for 32–34 minutes or until the edges start to brown. Remove from oven and allow to cool on baking sheet for 10–15 minutes, then re-cut with a sharp knife or bench scraper to make separating the scones easier.

Scones are best served immediately but will stay fresh in an airtight container at room temperature for 2 days. Scones may be frozen up to 3 months. Thaw at room temperature and warm to preference before enjoying.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry