Scones have been a brunch and breakfast staple for eons. There is absolutely no question as to why because they are incredibly delicious. These white chocolate raspberry scones are a wonderful addition to any brunch get together or special breakfast. They are so easy to make that even children can do it (with proper adult supervision.) These scones have a slight crunch and then a pillowy soft inside. They are bursting with bits of tart raspberry flavor which is complimented by the sweet, creamy, and crunchy white chocolate chips. They can be optionally served with a Devonshire or clotted cream, or even just a plain whipped cream.
If you choose to make this gluten free, I highly recommend adding another egg as this will help with fluffiness.
It’s important that the butter is cold when you cut it in and not room temperature.
I like to mix my wet ingredients in a 4-cup glass measuring cup. This way I can pour my liquids in and measure them at the same time which saves me a little on dishes because I don’t have so many individual measuring cups to wash later on. After I have added everything that can be easily measured directly in the glass I add things like vanilla and eggs etc.
I use a large ice cream scoop which measures about 1/3 cup for making these, but you can just use a 1/3 measuring cup as well. DO NOT pat the scones down before you bake them, they will spread on their own.
White chocolate raspberry scones
Ingredients
- 4 cups all purpose flour
- 2/3 cup white sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup cold butter
- 1 cup white chocolate chips
- 3/4 cup milk
- 1/2 cup heavy whipping cream
- 2 large grade AA eggs
- 1 1/2 tsp lemon extract
- 1 tsp vanilla
- 1 1/2 cups frozen raspberries
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Cut in the cold butter until it is in small pea sized pieces.
- Stir in the white chocolate chips.
- In a separate bowl combine the milk, eggs, cream, lemon extract, vanilla, and stir well. Add in the frozen raspberries and stir again.
- Pour the liquid ingredients into the flour mixture and stir until combined. Make sure to scrape the bottom and sides so that all the flour is incorporated.
- Using a large ice cream scoop or 1/3 cup measuring cup, drop the batter onto a parchment lined baking sheet leaving at least 2 inches in-between each scone.
- Place the baking sheet in the oven and bake for 12-15 minutes. (I think 13 minutes is the ideal sweet spot, but each oven varies)
- Once pulled from the oven allow to rest for 2 minutes in the pan before transferring to a cooling rack.
- Store in an airtight container or bag in the fridge for up to 3 days or in the freezer for up to 3 months.
