Raspberry-White Chocolate Scones

13 08 2009

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Raspberries are at their peak in most areas right now so it’s time to enjoy these sweet berries while we can.  Frozen and greenhouse-grown raspberries are available the rest of the year but nothing beats the flavour of fresh raspberries in season. Unfortunately, they are very delicate and spoil quickly so they have to be used immediately.  Inspect them carefully for mold before using. (Note: Frozen raspberries can be used if making these out of season – don’t thaw the berries before adding to the recipe).

Scones are a delicious way to start the day and when made with raspberries and white chocolate chunks, they become a decadent treat for a special weekend breakfast (they are very rich but delicious!).  These scones are a bit more like a biscuit in consistency – they are not as dense and hard as many scones I’ve had. They can be cut into the traditional triangular shape or into circles if you’d rather not fuss.

Raspberry-White Chocolate Scones

Makes about 10 medium-large scones

  • 2 cups unbleached all purpose flour + 2 tsp flour for the berries
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter
  • 2 oz. white chocolate cut into small chunks (equals about 1/2 cup of pieces)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whipping cream + 1/4 cup extra for brushing the tops
  • 1 cup fresh raspberries
  • Parchment paper
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, add raspberries and 2 teaspoons flour and toss to coat berries.  Set aside.
  3. In a separate large bowl, add 2 cups of the flour, sugar, baking powder and salt.  Stir with a fork to combine.
  4. Cut the cold butter into small pieces and add to the dry ingredients.  Using a pastry cutter or two sharp knives, cut butter into the flour mixture until it is thoroughly incorporated and the mixture looks like coarse crumbs.  Add the white chocolate chunks and stir into the mixture until evenly distributed.
  5. In a mug or glass measuring cup, add 1/2 cup cream, the egg and vanilla and whisk with a fork until combined.  Add to the flour mixture and stir with a large spoon until dough is moist.
  6. Add the raspberries to the dough.  Using your hands, work the raspberries into the dough until they are thoroughly mixed in.  Don’t worry about them breaking up – it will distribute the berry flavour through the dough.
  7. Lightly flour a clean countertop or pastry board.  Turn the dough out onto the counter and knead for about 20 seconds.  Form dough into a square about 1-1/2″ thick.  Cut into elongated triangles (or you can just cut the dough into circles like biscuits).
  8. Line a baking sheet with parchment paper cut to fit.  Place the scones on the baking sheet, making sure the are spaced far enough apart that they’re not touching.  Lightly brush the tops of the scones with remaining 1/4 cup cream (there may be a bit of cream left over).
  9. Bake for about 20 minutes or until the tops have lightly browned and the scones are cooked through (you can test the doneness by inserting a knife into the scone- if it comes out clean, they’re done).
  10. Serve with butter, Devonshire cream or lightly sweetened whipped cream.  For an extra burst of raspberry flavour, serve with raspberry jam or jelly.

Bon Appetit and Enjoy!

A decadent breakfast treat - Raspberry-White Chocolate Scones with raspberry jam

A decadent breakfast treat - Raspberry-White Chocolate Scones with raspberry jam

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