Breakfasts

Raspberry White Chocolate Scones

Moist, flaky, and bursting with flavour – these Raspberry White Chocolate Scones are perfect breakfast or brunch! Best served with loved ones and plenty of coffee.

Raspberry White Chocolate Scones

Some of the best breakfast or brunch pastries blur the line into the dessert category. Better yet if it’s full of berries, YUM!

Like with these Blueberry Coffee Cake Muffins and this mouthwatering Cranberry Eggnog Bread, I can’t think of a better way to start the day.

Buying berries requires some trickery in our home, especially raspberries. The kids love them so much, they’re gone before I know it.

I’ve learned to hide them in the fridge from time to time, especially when I want to make our Raspberry Hand Pies or these Chocolate Raspberry Tarts.

Light, flaky, and full of wonderful flavour – these Raspberry White Chocolate Scones are one breakfast carb you won’t feel guilty about.

They are best enjoyed fresh out of the oven, yet they do hold well for days after baking.

Simply store them in an airtight container and you’ve got a ray of morning sunshine through the week.

The tartness of the raspberries combined with the sweetness of white chocolate, makes this scone recipe absolutely perfect. Of course I might be biased, because I’ve blogged a lot through the years about my love for white chocolate.

You might even noticed that I’ve used these two key ingredients before, showing my love this berry and chocolate variety. Ahem, I’m looking at you White Chocolate Raspberry Cheesecake Bars {I love you!}.

How to make Raspberry White Chocolate Scones

If you’ve never made scones before, now is the time to start. You’ll realize how easy they are to make. As long as you don’t overwork the dough too much, this should be a no-fail recipe.

The cold butter is grated and then mixed into the dough, this is very important. Also, you stir just until combined, but do not over mix.

If you find that the dough is too ‘wet’, it’s most likely because you are overworking the dough too much.

Making this recipe as it says will produce moist and appropriately dense scones, and not the average awful, dry, and crumbly grocery store scones.

Can scones be made ahead of time?

Yes, they sure can! After you cut the dough, place the unbaked scones in a single layer and freeze fora couple of hours.

Then remove the frozen dough scones, and place them into airtight containers to store until they’re needed.

When you bake from frozen, pop them into the oven frozen and increase the baking time bu 30-40 minutes. Or, allow them to de-thaw half-way and then bake.

Can you use frozen raspberries in scones?

In a pinch, yes of course you can use frozen. Actually, at some times of the year fresh is just too expensive for my liking so I use frozen raspberries in much of my baking.

How do you eat scones

I would recommend eating the scones warm with sweetened whipped cream, butter, or even some raspberry jam with clotted cream.

Raspberry White Chocolate Scones

Raspberry White Chocolate Scones

Yield: 1
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 25 minutes
Total Time: 1 hour 20 minutes

Moist, flaky, and bursting with flavour - these RASPBERRY WHITE CHOCOLATE SCONES are perfect breakfast or brunch! Best served with loved ones and plenty of coffee.

Ingredients

  • ½ cup cold butter
  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup heavy whipping cream, plus 1-2 tablespoons additional for brushing on the scones
  • 1 cup fresh raspberries
  • ½ cup white chocolate chips
  • 1-2 tablespoons turbinado sugar {raw brown sugar}

Instructions

    1. Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.

    2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

    3. Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture. 

    4. In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.

    5. Add the fresh raspberries and white chocolate chips and fold into the dough with a spatula. Many of the berries will break down as you fold, but do not over mix until all of the berries break down.

    6. Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.

    7. Preheat the oven to 425F.

    8. After the dough has chilled, remove it from the freezer and place on a large baking sheet lined with parchment paper. Gently press the dough into a circle, 1-inch in thickness.

    9. Use a sharp knife to cut the dough circle into 8 wedges. Using a narrow spatula, move the dough triangles slightly out from the circle to give at least ½ inch of space between each scone. (This can be tricky because the dough is very soft. After moving the dough triangles, simply reshape the scones with your fingers if needed.)

    10. Brush the top of each scone with heavy cream using a pastry brush. Sprinkle each scone with sugar.

    11. Bake the scones at 425F for 18-20 minutes until golden brown.

    12. Best served warm! Enjoy!



Notes

  • - It's very important that you don't overwork the scone dough
  • - Serve the scones warm with sweetened whipped cream, butter, or raspberry jam and clotted cream.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 102mgSodium: 401mgCarbohydrates: 56gFiber: 2gSugar: 23gProtein: 7g

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