Get the Recipe:
Raspberry White Chocolate Scones
Soft and tender white chocolate raspberry scones made with frozen raspberries and a simple fold-and-cut method. These rustic, bakery-style scones are easy to make and perfect for breakfast or brunch.
Ingredients
- 2 cups + 1 tablespoon (248 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into ¼-inch cubes
- about ½ cup frozen raspberries
- ½ cup (85 g) white chocolate chips or chunks
- ¾ cup (170 g) Greek yogurt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) lemon juice, optional but brightens the raspberries nicely
- 1 large egg white, optional
- coarse sugar, such as sparkling or turbinado
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Instructions
- Line a baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it in with a pastry blender or fork until the mixture resembles coarse meal.
- Gently fold in the white chocolate.
- Whisk together the yogurt, egg yolk, vanilla, and lemon juice. Add to the flour mixture. Stir until the dough begins to form. Don’t over-mix.
- Transfer to a lightly floured surface, knead very lightly just until it holds together, and pat into rectangle about ¾ to 1” thick.
- Scatter most of the raspberries over the surface of the dough, pressing down very gently so they’ll stick for the next step.
- Fold the dough in thirds like a letter. Gently shape and flatten slightly, taking care not to press too hard. Cut into 6 squares. Top each with a couple more raspberries, pressing very gently. (The scones will be roughly 2.5” square.)
- Transfer to the prepared pan, leaving about 2 inches in between for a little spreading.
- Chill for 30 to 45 minutes.
- Preheat oven to 375°F (190°C).
- Brush the tops of the scones with egg white and sprinkle with coarse sugar, if using.
- Bake 18–22 minutes, or until lightly golden.
- Cool on the pan on a wire rack.
Take care not to crowd the berries. The measurement above is an estimate. You’ll need to save about 12 raspberries for the tops of the scones.
For the best texture, bake the scones while the dough is still cold.
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Notes
- Use raspberries straight from the freezer. This helps them hold their shape and prevents excess smearing.
- Handle the dough gently and avoid over-mixing. A few folds are all you need.
- For best results, bake these on a silicone baking mat. It helps the scones hold their shape and minimizes spreading. Parchment paper will work, but you may see a bit more spread and butter on the pan.
- Chill the shaped scones before baking so they hold their shape.
- Some variation in shape and berry placement is expected.
- You may notice a small amount of melted butter on the pan as they bake. This is normal.
- Store in an airtight container at room temperature up to 2 days or freeze up to 2 months.
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