Can we all agree that raspberry white chocolate scones are superior? Such a simple flavor profile, but its so. dang. good!! These scones are enhanced with just a touch of almond extract to tie together all the yummy flavors. Adapted from Rose Levy Beranbaum’s original scone recipe, these scones are perfectly flaky, soft, and buttery. You will obsess over these just as much as I have!!
What makes this raspberry white chocolate scone recipe so incredible?
Cold Butter: Butter is the key to getting tender and delicious scones! By cutting cold butter into the dough, you will create pockets of butter which will melt and create the classic flakiness of a scone in the oven. Keep your butter super cold!!!!
Almond Extract: Trust me when I say you will NOT want to skip this!!! But, if you don’t have almond extract you can skip this ingredient.
Heavy Cream: Heavy cream is the key to getting a rich, dense scone. Do not try to replace heavy cream in this recipe!
Mixing method
- Mix dry ingredients together.
- Cut in cold butter
- Create a well in the center and pour in heavy cream. Mix well.
- Add raspberries and white chocolate, shape, and bake!
Tips for success
- Keep your ingredients super cold!! I know I’ve said this so many times, but I promise you it makes all the difference. Cold butter is what gives your scones flakiness. As the scones bake, the chunks of butter melt to create little pockets in the scone which is why you see all those layers!
- Use frozen raspberries. Frozen raspberries are better than fresh for multiple reasons. First, fresh berries add significantly more moisture to your dough which can throw off the texture of your scones and get rid of some of the flakiness. Second, fresh raspberries are a lot more delicate so they tend to get crushed and bleed into your dough.
- Don’t overwork your dough. As soon as you get your raspberries and white chocolate mixed in, flatten your dough into a circle and stop there! Overworking your dough can result in a tough scone. It also increases the likelihood that your butter will melt and incorporate into your dough.
Store/Freeze
These scones will last about 3-4 days at room temperature if they are wrapped tightly. However, scones are best when freshly baked! You can also freeze the scones raw and bake them off whenever you want them. They will last in the freezer for 2-3 months. Just throw them straight from the freezer into the oven and add an extra 5-10 minutes on the bake time.
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Raspberry White Chocolate Scones
Ingredients
- 304 g All purpose flour 2 1/8 cup
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 75 g Sugar 6 Tablespoons
- 113 g Unsalted butter, cubed and cold 1 stick
- 60 g Frozen raspberries 1/2 cup
- 54 g White chocolate chips 1/3 cup
- 1/2 teaspoon Almond extract Optional, but recommended
- 230 g Heavy cream 1 cup
Instructions
- Preheat the oven to 400 F and leave your sheet pan in the oven while preheating.
- Cut butter into small pea sized pieces using a sharp knife or a bench scraper. Place cut up butter into the freezer while you prep your other ingredients.
- In a large mixing bowl combine your flour, sugar, baking powder, and salt. Mix until combined.
- Grab your butter from the freezer and add it to your mixing bowl with the flour mixture. Use a pastry cutter, two forks, or your hands to cut in the butter. Think about coating the butter pieces in flour and flattening them between your fingertips. Do this until your mixture resembles a chunky sand-like consistency. Some butter chunks are okay.
- In a small bowl (I prefer a pyrex glass measuring cup) measure out your heavy cream and almond extract. Create a well in the center of your flour/butter mixture. Pour 3/4ths of the heavy cream into your large mixing bowl. Use your hand to mix the dough until all the flour mixture is wet. You can tell the dough is done when you can squish a chunk of it in your hand and it sticks together. If the dough crumbles, it needs more cream. Slowly add in the rest of the heavy cream ½ tablespoon at a time. Mix for a good 10-20 seconds before deciding to add in more cream.
- Gently incorporate the white chocolate chips and raspberries using your hands. Do NOT use a utensil as it may crush the raspberries and add too much moisture to your dough.
- Tip the dough out of the bowl onto a lightly floured surface. Use your hands to press the dough together into a circle about 1 inch thick.
- Use a knife, bench scraper, or pizza cutter to cut the circle into 8 pieces.
- Place on parchment paper and transfer paper onto your preheated baking sheet, making sure the scones are at least 2 inches apart.
- Bake at 400 F for 13-18 minutes or until golden brown on top and bottom. Don’t worry if they still look a little squishy inside. They will continue to cook and set on the baking tray.
