White Chocolate Raspberry Scones
Big chunks of creamy white chocolate blend harmoniously with tangy raspberries in these White Chocolate Raspberry Scones. The sweet and tart flavour contrasts make them absolutely irresistible! Great to serve at brunch, bridal showers, afternoon tea or date night.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 8 tablespoons butter cold
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup raspberries frozen or fresh
- ¾ cup white chocolate chips or chopped white chocolate bar
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.
- With a pastry cutter, fork or your fingers, cut the butter into the dry mixture until coarse.
- Add milk, vanilla extract, white chocolate and raspberries to the mixing bowl. Gently fold with a spatula until dough begins to form. Don’t overwork it or the raspberries may bleed colour into the dough.
- Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.
- Brush the tops of the wedges lightly with milk, sprinkle with sugar and bake in a preheated oven for 20-23 minutes or until the scones are lightly golden brown.
- Remove from the oven and serve warm with tea.
Notes
Store these scones in an airtight container for up to 3 days. Reheat them in the oven for a couple of minutes before serving.
Did you make this recipe?I would love to see! Tag me on Instagram @teaaholic or share it on Pinterest. Thanks for your support!