White Chocolate Raspberry Scones are the perfect blend of white chocolate and raspberries mixed into the perfect scone recipe. With a few tricks and tips, you will not go wrong with serving this sweet breakfast or treat. Check out my original Scone Recipe for a no-fail, perfect scone every time!
White Chocolate Raspberry Scones
This recipe is based on my perfect Scones Recipe, one that I have been perfecting for several years! I love a slightly sweet scone, one that has a perfect texture that is complemented by extra ingredients. These White Chocolate Raspberry Scones definitely fit the bill!
White Chocolate Raspberry Scones Ingredients
White Chocolate Raspberry Scones are loaded with good-quality white chocolate and frozen raspberries. I prefer frozen as they aren’t as juicy and breakable when you add them to the dough, but you can use fresh if you prefer.
- Flour–For gluten-free scones, simply substitute gluten-free flour for all-purpose flour. I have also used Bread Flour in this recipe and quite frankly, I prefer it. However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter. This might confuse someone who is used to the traditional version of scones, so I only recommend trying it after you have mastered this recipe!
- Sugar–Granulated sugar is used in the dough. Turbinado sugar is used as a topping.
- Salt– I prefer kosher in baking.
- Baking powder–Fresh is best.
- Butter–This no-fail approach to baking scones is easy to do and a MUST! Use the fine side of the grater and grate over a plate. Be sure to spray the grater with non-stick spray before grating. Then pop in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. You can also take a big block of butter and freeze portions so you always have some cold, grated butter for your next recipe, like my buttermilk biscuits recipe! The frozen butter stays cold until the baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
- Eggs—Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
- White chocolate–Be sure to choose a good quality white chocolate. It should have at least 20% cocoa butter in it, and no more than 55% sweeteners. Stay away from white chocolate that is made primarily of milk, oil, and sugar.
- Almond extract– good quality
- Heavy Whipping Cream– Quick note on the amounts used: The more humid it is, the less moisture you would need, so use the 1/2 cup amount in the summer when the air is moist. In the winter, or when the air is dry, it makes sense that you would use the greater, or 2/3 cup amount of liquid. Whether you know your dry or humid air, start with the smaller amount. You can always add more half-and-half or milk if you need it.
- Frozen raspberries–Be sure to add about a tablespoon of (or enough to coat) flour to the frozen raspberries and place them back in the freezer until you are ready to add them to the dough. Don’t be scared of some red!
- Fresh raspberries–To use fresh raspberries, rinse them well and then lay them on a paper towel to dry. Add them at the very last minute and just incorporate them into the dough.
- Heavy whipping cream
- Turbinado Sugar–Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.
How to Make White Chocolate Raspberry Scones
Remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough! And, be sure to handle the delicate scone dough with care.
Not only should you be freezing your grated butter, you need to freeze the scone dough for the perfect White Chocolate Raspberry Scone. After you have prepared your dough, there are a couple of things you need to do before freezing it. First, scoop the contents of the dough onto a parchment-lined baking sheet. Be sure to add some flour to your hands so they don’t stick to the dough!
Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). That gives you more time to do your thing, whatever that may be! Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.
Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides.
Why Freeze the Dough?
Why freeze, you ask? Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Freezing relaxes the gluten in the flour, which makes the scones rise higher. Remember the flat scones you may have ordered at your local coffee shop? Freezing also chills the fat which gives the scones their signature flaky texture.
The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared. In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month! Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. Pretty cool (get it?), huh?!
I prefer to brush on heavy cream for my topping and sprinkle on some turbinado sugar. Out will come a delicious scone with a moist, flaky crumb. Scones are best served warm, and if they have been sitting out for a while, bake them for about 10 minutes at 350°F. Be sure to cover them lightly with tin foil when reheating them.
With a moist, flaky crumb and golden-brown crust, these White Chocolate Raspberry Scones are a perfectly sweet scone!
- 2½ cups (313g) all-purpose flour, plus a tablespoon to coat frozen raspberries
- ½ cup (100g) granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (113g) cold butter, grated
- 4 ounces white chocolate, chopped and good quality
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- ½ -⅔ cup (113g-152g) heavy whipping cream
- 1 cup frozen raspberries, sprinkled with flour
- 2 tablespoons heavy cream, brushed on
- 2 tablespoons turbinado sugar, can use granulated
Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the grated butter with a fork just until the mixture is incorporated.
Add in the chopped white chocolate.
In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)
Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.
Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)
Preheat the oven to 425°F.
After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
Bake the scones in the middle of your oven for 18-23 minutes.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.