The best scone with a hint of raspberry and sweet white chocolate flavor.
These scones are a perfect blend of sweet white chocolate and tart raspberry flavors. It’s flaky yet moist and most importantly, freezer friendly! It’s the best if you serve right out of the oven but it’s okay to store for a couple of days in an airtight container.
Raspberry and White Chocolate scone
The best scone with a hint of raspberry and sweet white chocolate flavor.
Ingredients
- 3 cups all-purpose flour 381g
- 1/2 cup granulated sugar 50g
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter 170g, cold and cubed
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze dried raspberry
- 1/2 cup white chocolate chip
Instructions
- Preheat the oven to 400°F. Prepare the baking pans by lining with parchment paper.
- In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Add the butter and cut with a pastry cutter or a fork.
- In a separate bowl whisk together the buttermilk, egg, and vanilla extract.
- Mix in the liquid mixture into dry until they are barely combined. Add freeze dried raspberries and white chocolate.
- Transfer the dough to floured surface and divide into 2 parts. Form the dough into two rounds (about 15cm or 6in). Cut each into 8 wedges and place them on the baking pans.
- Brush the top with egg wash–1 egg and 1 tbsp water–for shiny golden top.
- Bake for 12-15 minutes at 400°F oven.