Raspberry White Chocolate Chip Scone Recipe

Before beginning: be sure you've flash-frozen your butter and raspberries for at least 1 hour. If you freeze them for longer, that's fine!
Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
Place the flour in a large bowl and set it aside.
2 and ½ cups (270g) all-purpose flour
Place the raspberries in a small bowl. Remove approximately 1 Tablespoon of the flour and sprinkle it over the raspberries. Toss to coat then set aside.
1 cup fresh raspberries
To the flour, add the sugar, baking powder, and salt, then whisk to combine.
½ cup (100g) granulated sugar, 2 and ½ teaspoons baking powder, ½ teaspoon salt
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 crumbs (pea size chunks are fine, too). Set aside.
6 Tablespoons (85g) unsalted butter
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.
½ cup (120mL) buttermilk, 1 large egg
Add the white chocolate chips and continue to fold the mixture together until the chips are evenly dispersed.
1 cup (170g) white chocolate chips
Add the frozen raspberries and as much of the leftover flour from the bowl as you can, then fold the dough together, only about 4 to 5 times. It will be very crumbly and messy, but this is ok.
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" disc. Use a very sharp knife or bench scraper to cut the disc into 8 equal triangles, then sprinkle with chunky sugar, if desired.
chunky sugar
Place the baking sheet in the freezer for 25 minutes¹ while you preheat the oven.
Preheat the oven to 400ºF (204ºC).
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 a 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 frozen² up to 3 months. Thaw at room temperature and warm to preference before enjoying.

Raspberry White Chocolate Chip Scone Recipe

Ingredients

Instructions

Video

Notes

Nutrition Disclosure