Raspberry White Chocolate Scones Recipe
These scones combine the classic flavor of bright raspberry with the subtle sweetness of white chocolate. The elegant, folded pastry takes a bit more time than traditional scones, but the wows from your friends make them well worth the effort!
Prep Time:
40 minutes plus cooling
Cook Time:
30 minutes
Serves:
8
Perfect for:
Kid Favorites
Mothers Day
Wedding DIY
Breakfast in Bed
Finger Foods
Ingredients
- 1 large egg, cold
- 1/2 Cup cold heavy cream, plus more for brushing on tops of scones
- 1/4 Cup cold sour cream
- 1/2 Cup whole wheat flour (or substitute more AP flour)
- 1/4 Cup granulated sugar
- 1 Tbsp. baking powder
- 3/4 Tsp. kosher salt
- 6 Tablespoons unsalted butter, cut into small cubes and chilled
- 1 Package (6 ounces) Driscoll’s Raspberries, chopped
- 1/4 Cup white chocolate, chopped
- Coarse sugar, for sprinkling
- 2 Teaspoons pure vanilla extract
- 2 Cups all-purpose flour
Directions
- CRACK 1 egg into a medium bowl.
- WHISK egg.
- ADD 1/2 cup heavy cream, 1/4 cup sour cream, and 1 ½ teaspoon vanilla.
- WHISK again to combine ingredients.
- SET ASIDE egg mixture.
- PLACE 2 ½ cups flour into a medium bowl.
- ADD 1/4 cup sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
- WHISK flour mixture to combine ingredients.
- CUT butter into flour mixture using a pastry cutter or fingers to get varying sizes of butter pieces ranging from pea-sized to nickel-shaped.
- POUR egg mixture over flour mixture.
- FOLD mixture gently with a fork or silicone spatula until combined and ADD one more teaspoon cold cream if dough does not hold together.
- SPRINKLE countertop lightly with flour.
- TURN OUT dough onto countertop.
- KNEAD dough 1-3 times to bring it together.
- SPRINKLE rolling pin lightly with flour.
- ROLL OUT dough to a 12-inch by 12-inch square and SPRINKLE pin and dough lightly with flour as needed to avoid sticking.
- SLIDE a lightly floured spatula under dough to release it from countertop.
- FOLD dough in thirds like a letter.
- FOLD dough in thirds again to make a 4-inch square.
- CHILL dough in freezer 10 minutes.
- LINE a large baking sheet with parchment paper or silicone mat.
- SPRINKLE countertop lightly with flour.
- RETURN dough to countertop.
- ROLL dough again to a 12-inch by 12-inch square.
- SLIDE a lightly floured spatula under dough to release it from countertop.
- SPRINKLE 1 package chopped raspberries onto dough.
- SPRINKLE 1/4 cup white chocolate onto dough.
- ROLL UP dough up like a jelly roll.
- TURN dough so seam side is down and PAT gently into a 12-inch by 4-inch rectangle.
- CUT dough into 4 equal pieces using a sharp knife and CHILL in freezer 5-10 minutes if it’s too soft or too sticky to cut.
- CUT each piece diagonally to create eight triangular scones and CHILL in freezer 5-10 minutes if it’s too soft or too sticky to cut.
- TRANSFER scones to prepared baking sheet.
- ADJUST oven rack to center of oven.
- PREHEAT oven to 425˚F.
- CHILL scones in refrigerator for 30 minutes.
- BRUSH tops of scones gently with cream just before baking.
- SPRINKLE course sugar over scones.
- BAKE 20-30 minutes or until tops and bottoms are golden brown and ROTATE baking sheet halfway through.
- COOL on wire rack 10 minutes before serving.
- Bake scones with an extra baking sheet underneath to keep bottoms from browning too much.
