White chocolate raspberry scones are the perfect welcome to any weekend brunch or afternoon snack.
Every weekend, I try to bake something special to go with breakfast. Sure, the usual run-of-the-mill quick breads or coffee cakes can be hacked into slices and eaten on the fly during the week, but sometimes it’s nice to just. slow. down.
Saturday mornings are a time for us to regroup as a family–to really talk and relax awhile after a hectic week. Come Saturday, we try to slow down our usual break-neck pace of life, which is why I bake a little something extra to signify the time spent lingering around the breakfast table.
Celebrating togetherness with he ones you love…that’s what life is all about.
White Chocolate Raspberry Scones are a little something special for a lazy Saturday morning. My good friend and fraternity Brother Pete was tweeting about his daily vanilla latte, when he happened to mention the raspberry-white chocolate scones that he’d picked up to go with it. Pete’s nickname was The Legend in college, and I know full well that a man with that kind of status is pretty particular about what accompanies his vanilla lattes. The man knows his baked goods.
Naturally. my immediate response was, “I have to know more about these scones!”
The Legend was kind enough to text a photo of the scones to me. He also entertained my analytic questions about said scones, and what exactly made them so wonderful in his mind.
As it happens, he likes the soft and buttery texture and the bright burst of raspberry-goodness. The smooth white chocolate, and slight crunch from the raw sugar sprinkled on top doesn’t hurt either.
What’s not to love about any of that?
I promised to get right to work on my own version of White Chocolate Raspberry Scones. Which I did, right after a quick trip to the farmer’s market for fresh Michigan raspberries.
Have I mentioned that Michigan farmers grow the sweetest, juiciest fruit in the country? Because they do. I love them! Both the farmers and their fruit.
With the best ingredients on hand, I came up with a pretty darn good scone. The scones marry sweet, juicy raspberries with creamy chunks of white chocolate to make the most delightful treat for breakfast. I sent a quick snap to The Legend, and he definitely approves.
White chocolate raspberry scones are absolutely perfect for reconnecting over a leisurely breakfast.
Tender, buttery scones blended with the fresh burst of juicy raspberries, smooth and creamy white chocolate, and just enough crunch on top.
25 minPrep Time
15 minCook Time
40 minTotal Time
- 2 C. all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. kosher salt
- 1 Tbs. granulated sugar
- 6 Tbs. unsalted butter, very well chilled
- ½ C. heavy cream
- 2 large eggs
- 1/2 pint fresh red raspberries, rinsed, divided
- 2 oz. good quality white chocolate, chopped
- 2 Tbs. milk
- 1 Tbs. raw (coarse) sugar, divided
- Preheat the oven to 400 degrees, and line two rimmed baking sheet with parchment or silicone baking mats; set aside.
- Beat the cream and eggs together until blended; set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar to combine; set aside.
- Fold the chopped white chocolate into the flour mixture. Grate the cold butter over the flour mixture by running it through the large holes of a box grater. Evenly distribute the shredded butter by gently tossing it with the flour mixture. Make a well in the center. Slowly pour the egg mixture into the well, stirring until just combined.
- Turn the dough out onto a clean, well floured surface. Sprinkle a little more flour over top before rolling the dough out to a uniform ½-inch thickness. Scatter half of the raspberries over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the raspberries, lightly pressing the edges to seal.
- Turn the dough one-quarter turn, and roll it to a ½-inch thickness again. Place the remaining raspberries over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the raspberries, lightly pressing to seal. Roll the dough to a ½-inch thick square before cutting out the scones with a 3-inch round cutter, rerolling the dough as necessary.
- Use a spatula to place the scones 3 inches apart on the prepared baking sheets. Brush the tops of the scones with milk and then sprinkle each one with a little coarse sugar. Bake the scones for about 15 minutes or until they are golden brown outside. Once done, allow the scones to cool for 2 minutes on the baking sheets before transferring them to a wire rack to cool.
- Serve warm.
- Leftover scones may be stored tightly wrapped in the refrigerator for up to 3 days. Let chilled scones come to room temperature before serving.
If you love raspberries and white chocolate, be sure the check out my White Chocolate Raspberry Brownie Ice Cream, Raspberry White Chocolate Blondies from Rachel Cooks, and Raspberry White Chocolate Truffles from Texanerin.