Raspberries. They are one of those fruits that taste like summer. Those little pops of flavor – so delicious. But when you tell them that they are going to be a scone ingredient, they get sassy. If you decide to put your foot down and insist that, whether they like it or not, those little raspberries are going to be used for scones, expect them to say, “Fine. But I will not make this easy for you.”
All that to say, every time I have tried to make scones with raspberries, the raspberries make the dough sticky and difficult to knead. My personal theory is that when you start trying to knead the scones, the raspberries break apart and release extra water into the dough. Due to this phenomenon, I do not even try to knead these scones. It can only lead to frustration, using a lot of extra flour, and sticky hands. Instead, take this dough straight from the mixing bowl to the baking sheet. If you were to use the base of these scones and then add in ingredients that did not include fruit, I would recommend kneading the dough and then dividing the dough in half. With each half, you would flatten it into a circle and cut it into eight triangles (ending with sixteen scones overall.)
After dealing with the raspberries and their sass, you will end up with soft little pillows of deliciousness and are perfect for a spring or summertime brunch. Or just to enjoy all by yourself.
White Chocolate Raspberry Scones
Ingredients:
- 3 1/4 cups all-purpose flour (plus a little more for when you form your scones)
- 1/2 cup sugar (plus a little more for sprinkling)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 6 oz (1 small container) raspberries
- 2 cups heavy (whipping) cream
- 2 tablespoons butter
Directions:
- Preheat your oven to 375* F and line your baking sheets with parchment paper. I also spray the parchment paper with cooking spray for extra backup…but I am paranoid about stuff sticking, so that is probably overkill.
- Mix together the flour, sugar, baking powder, and salt. Then gently mix in the white chocolate chips and raspberries.
- Add in whipping cream and gently mix all the ingredients together. It is important that you mix these gently in order to keep the raspberries as intact as possible.
- Melt the butter.
- While the butter is melting, put a little flour on your hands to help prevent the dough from sticking to them. Then, using between 1/4 cup to 1/3 cup of dough, form small flat circles and place them on your baking sheet.
- Brush the top of your scones with the melted butter and then sprinkle on some sugar.
- Bake the scones for about 20 minutes until the edges turn a light golden brown color.
Notes:
- You want to aim for there to be around 16 scones. I ended up with 18. You may need to adjust the baking time based in how many scones you have. (For example, if you end up with 14 scones, they will probably need to bake a little longer than my 18 scones did.)
- Be generous with your sugar sprinkling! It adds a nice little bite of sweetness to the very top of your scone.
- This recipe was adapted from The Brown Eyed Baker’s Chocolate Chip Scone recipe. That recipe can be found here: https://www.browneyedbaker.com/chocolatey-morning-goodness/
Tea and Cupcakes 