Soft, tender, and bursting with flavor, these White Chocolate Raspberry Scones are sure to be a hit for breakfast or brunch!
I am a huge fan of raspberries. I could eat them by the bowl full. We eat them so fast at my house that they don’t often make it into my baked goods. But I had been wanting to try raspberry scones for ages, so this time I came up with a plan. I whipped up a batch as soon as I got home from the grocery store — before anyone even knew we had raspberries. Sometimes you gotta be sneaky!
We loved the combination of the tartness of the raspberries with the sweetness of the white chocolate. And of course the scones are nice and buttery. I adore the flavor from the almond extract, it is a perfect compliment to the raspberries. You can of course use vanilla instead, but the flavor won’t be quite the same. Either way though, these scones are just amazing!!
If you’ve never made scones before, don’t be scared. They are seriously so easy to make. As long as you don’t over-work the dough, they turn out great. Don’t be intimidated by the process of cutting in the butter. A good quality pastry cutter makes it easier, but if you don’t have one, you can just use a grater to grate in the butter. Either method will produce great results!
4 cups flour
2/3 cup sugar
2 Tbsp baking powder
1 tsp salt
1 cup cold butter
1 cup white chocolate chips
3/4 cup milk (or a little more)
1/2 cup cream
1 1/2 tsp almond extract
1 tsp vanilla extract
2 cups fresh raspberries
1/3 cup white chocolate chips for drizzle (optional)
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
In a small bowl, whisk together the milk, cream, eggs, and extracts.
Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries.
If the dough doesn’t stick together, you can add a little more milk, but you don’t want to add too much.