Best 6 Raspberry White Chocolate Scones Recipes

WHITE CHOCOLATE-RASPBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
• Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
• Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES

Steps:

• Zest both lemons; juice 1/2 of a lemon. Set aside.
• Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
• Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
• Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
• Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
• Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375.
• Grease a cookie sheet.
• Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.
• Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients.
• Spoon about 1/2 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375F.
• Stir together the first 4 ingredients, then buttermilk.
• Fold in raspberries and white chocolate chips.
• Cover and chill for 30 minutes.
• Turn out onto a well floured surface and pat down to about 3/4 inch thick.
• Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with A LOT of sugar.
• Bake for about 15-20 minutes.

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• 1. Preheat oven to 375 degrees and lightly grease 2 baking sheets (I just use parchment paper). 2. In a large bowl, mix flour, 1/2 c sugar, baking powder and salt. 3. Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients (almost entire 2 c). 4. Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms. 5. Pat dough into 4-1/2 by 16 inch rectangle about 1 to 1-1/2 inches high. 6. Divide into 12 smaller rectangles, each measuring 1-1/2 inches by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles. 7. Transfer to baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. 8. Bake 15 to 20 minutes until lightly browned.

RASPBERRY WHITE CHOCOLATE SCONES RECIPE - (4.4/5)

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends of butter on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet. Brush tops with melted butter and sprinkle with vanilla sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.