Raspberry White Chocolate Scones – super moist and tender on the inside and crusty on the outside scones with dots of raspberries, white chocolate and a touch of orange zest. Best enjoyed for breakfast or for afternoon snacks.
If you are looking for an easy, inexpensive, and gorgeous Valentines Day breakfast, I’d recommend these raspberry white chocolate scones. Let me tell you why. Chocolate, orange zest and plenty of raspberries – make them sooo delicious in every bite.
The fresh berries adds natural sweetness to this treat and balances out the white chocolate chips. To another layer of flavor, the hint of grated orange zest adds a vibrant spin to these classic favorite scones.
These taste bud sensation are simple and oh so delicious, even for scones haters. They are nowhere close to the ones you find at the coffee shops.
They are pretty much easy to make with less work as possible with the dough. You got to work quickly, knead a bit and fold the dough for about 5 times. No need to sweat it out!
If I haven’t convince you yet, may I add that they can be made ahead and stored in the freezer until ready to use. All you need to do is pop them in the oven and in less than 20 minutes everyone is enjoying these scones with a cup of coffee or tea.
You can even take these scones to work and your co-workers would love you! Feel free to switch up the chocolate .
While they are best served fresh from the oven, they are also as much as enjoyable even after when stored in an airtight container at a room temperature for 3-5 days.
But for now just enjoy them with your special one to celebrate Valentine’s day. Happy heart’s day, everyone!
Tips and Notes:
- If fresh raspberries aren’t available, you may also use frozen raspberries of the same amount (do not defrost). You can also sub it with blackberries, blueberries or strawberries.
- If you want to make the dough ahead, wrap the dough ball in a cling wrap or foil and chill for up to 2 days. The follow steps 7 and onwards.
- You can drizzle the freshly baked scones with melted white chocolate or sprinkle it with white sugar prior to baking for an extra crusty top.
- Store leftover scones in an airtight container at a room temp for 3-5 days or wrapped them in foil in an airtight container and refrigerate.
Raspberry White Chocolate Scones – super moist and tender on the inside and crusty on the outside scones with dots of raspberries, white chocolate chips and a touch of orange zest. Best enjoyed for breakfast or for afternoon snacks.
- 2 cups (260 g) all-purpose flour plus more for work surface
- ¼ – ⅓ cup (55-75 g) sugar
- 1 tablespoon (12 g) baking powder
- 3⁄ 4 teaspoon (4.27 g) salt
- 1 tablespoon (6 g) orange zest , grated
- 6 tablespoons (85.05 g) unsalted butter , cold and cut into pieces
- 2 large eggs
- 1⁄3 cup (80 g) heavy cream , plus more for brushing tops
- 1 teaspoon (4.20 g) vanilla
- 1 ¼ cups (156.25 g) fresh raspberries
- ⅓ cup (60 g) white chocolate
Preheat oven to 400 degrees.
In a medium bowl, whisk or sift together flour, sugar, baking powder, and salt and orange zest.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Whisk together eggs, heavy cream and vanilla.
Gently fold wet ingredients into dry ingredients and stir until all is moistened, then add the raspberries and white chocolate and mix until it holds together (like a ball).
Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, and then gently press down.
Use a large knife to slice the dough into 4 equal portions. Cut diagonally to produce 8 triangular slices of dough.
Separate wedges and place on an ungreased baking sheet. Brush with cream
Bake at 400° for 12-15 minutes or until lightly browned.
Remove and serve warm.
Preheat oven to 425 degrees. In a medium bowl, whisk or sift together flour, sugar, baking powder, and salt and orange zest. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Bake at 400° for 12-15 minutes or until lightly browned. Remove and serve warm.