This is my favorite Raspberry White Chocolate Scone Recipe. They are very moist and have a soft, fun and unfriendly look on the inside. A touch of raspberries, white chocolate and orange peel create the perfect breakfast and afternoon snack.
If you’re looking for an easy, inexpensive and gorgeous Mother’s Day, Valentine’s Day or anniversary breakfast, these raspberry white chocolate scones do the trick. why? Because chocolate and raspberries make the perfect heaven match to impress your loved one.
Scone vs Biscuits
Scones are similar to what Americans call biscuits. However, scones are usually more dense, sweet, and are perfect treats to chew if done correctly. Whether they have eggs or not is very debate, but why fight about it?
What words Biscuits The means depends on where you came from. What is called biscuits in Britain, Ireland, Australia, India, and English-speaking African countries is called state crackers or cookies. They are usually not bloated and have sweet and flavor. In the province and Canada, biscuits are like ultra-hindering scones that get a rich rise from baking soda and powders.
They are all good, so enjoy scones, biscuits, cookies, crackers, whatever you’re making. Next, try the white chocolate raspberry scones.
How to make raspberry white chocolate scones
I’ll make the dough
- I’ll preheat 400°C (205°C) from the oven.
- sieve Place flour, sugar, baking powder, salt and orange peel in a medium bowl. (Photo 1)
- butter – Place the cold butter in the flour in a pastry blender until the mixture resembles coarse bread crumbs. Some big chunks are fine. (Photo 2)
- Whisk Eggs, heavy cream, vanilla. (Photo 3-4)
- combine – Gently fold the wet ingredients into the dry ingredients until the dry ingredients are wet. (Photo 5)
- Add-in – Fold the raspberries and white chocolate, and the dough is folded together (like a bowl). (Photo 6)
Make scones
- I’ll knead it – Place the scone dough on the surface of the flour and gently pat it by hand until the dough is about ½ inch thick. Fold the dough up about five times and gently push it down each time. (Photos 7-8)
- slice – Use a large knife to cut into four equal parts like a pie. Then cut again to generate 8 wedges. (Photos 9-10)
- Finish the scones – Separate the wedges and place them on an unfilled baking sheet. Brush with cream.
- bake For about 12 minutes (205°) for about 12 minutes (may take 1-2 more minutes), or until beautifully browned.
- serve – Enjoy warmth while drinking hot coffee.
Tips and notes
- Work quickly while kneading the dough and fold about 5 times. But you don’t need to sweat!
- If fresh raspberries are not available, frozen raspberries will work fine unless you thaw them. If you can’t find raspberries, blackberries, blueberries and strawberries are the right alternatives.
- After a little extra comes out of the oven, drizzle the freshly baked scones in melted white chocolate.
- Sprinkle the unbaked scones with granation sugar to make extra texture.
How to get the scone first
Wrap the stored dough balls in plastic wrap or foil and place in the fridge for up to 2 days. Roll out the dough and form scones when ready to bake.
Store remaining scones in a room temperature airtight container for 3-5 days or in the fridge for 1 week. Also freeze well for 3-4 months and reheat in the oven within 10 minutes.
Raspberry White Chocolate Scone Pairing
Serve the coagulated cream and lemon curd while the coffee is brewed. For raspberries and white chocolate, I might prefer the orange curd.
I’ll try out more decadent sweets
By today
This blog post was originally published in February 2018 and updated with additional tips and gorgeous photos
