White Chocolate Raspberry Scones
Learn how to make light, moist, buttery white chocolate raspberry scones with an easy basic scone recipe as your starting point.
Equipment
- 1 mixing bowl
- 1 Pastry blender
- 1 Baking sheet
- 1 Spatula
Ingredients
- 1 cup milk or buttermilk If you have buttermilk, omit the lemon juice.
- 1 tablespoon lemon juice Bottled is fine.
- 3 cups flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup firm butter Cut into chunks
- ¾ cup dried raspberries Fresh or frozen may be used, but will be more messy.
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 400 degrees. Lightly grease a baking sheet.
- Mix the lemon juice and the milk together to make faux buttermilk and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until blended.
- Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is about the size of small peas.
- Stir in the raspberries and white chocolate chips.
- Make a well in the center of the butter-flour mixture and add your faux buttermilk all at once. You may stir the mixture with a fork until the dough pulls away from the side of a bowl, if you wish, or you may mix with your hands.
- Once the liquid has been absorbed, turn and press the dough down into the bowl a few times to gather up all of the loose butter-flour mixture.
- While the dough is still in the bowl, divide it into four parts.
- Shape each part into a ball and place on a lightly floured board.
- Lightly pat each ball into a circle. Cut each circle into four parts and place the wedges on the prepared baking sheet.
- Bake until golden, about 15 minutes. Serve warm.