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Raspberry White Chocolate Scones

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You will love these!

These Raspberry White Chocolate Scones have the perfect flavor balance of tart and sweet. The scones themselves have a delicate sweetness which pairs beautifully with the white chocolate drizzle on top.

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Ingredients

– 2½ cups all-purpose flour – ¼ cup granulated sugar – 1 tablespoon baking powder – ½ teaspoon salt – ½ cup unsalted butter cold and cubed – ½ cup white chocolate chips – 1 teaspoon pure vanilla extract optional – 1 cup heavy whipping cream – 1 cup fresh raspberries – 1 large egg room temperature – 1 tablespoon heavy whipping cream – 2 oz white chocolate chips

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Step 1

Whisk together the flour, baking powder, salt, and sugar.

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Step 2

With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.

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Step 3

Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.

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Step 4

Whisk the vanilla into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate.

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Step 5

Add the raspberries and remaining cream. Again, gently mixing just until moistened and incorporated.

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Step 6

Gently knead the dough until it comes together and shape into a flattened disk.

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Step 7

With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes.

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Step 8

Preheat the oven to 400°F. In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone.

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Step 9

Bake the scones for 20 - 25 minutes, or until golden brown.

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Step 10

Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.

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Recipe Details

For full recipe details, visit Sugarylogic.com or click the link below!