Start the day on a bright note with these Raspberry White Chocolate Scones. Tender-crisp crumbs, bright berry flavor and the sweet white chocolate all meld together in these extra special breakfast scones.
I love breakfast that doubles up as desserts. You know, pancakes, muffins, waffles, and today’s superstar- scones. It almost feels waking up in a hotel and heading to the pantry for the free breakfast where I will be greeted with all sorts of muffins, pastries and hello, hello waffle maker.
Here is the thing: you can rarely find these scones served in free hotel breakfasts. They are special treats with the perfect combination of bright raspberry flavors and the indulgent white chocolate. These are perfect if you feel like waking up to a sweet and bright, homemade breakfast treat.
There is also lemon zest in them to add to the brightness. That note of citrus gives an over-all flavor boost. Serve these Raspberry White Chocolate scones warm and fresh and you have a good start of the day.
How to Make Raspberry White Chocolate Scones?
Whisk well all the dry ingredients in a bowl:
- Baking powder
- Baking Soda
Add in the cold, cubed butter pieces and use a pastry cutter to cut the butter into the dry ingredients. Once the mixture looks like a coarse meal (see photo below), pour in the buttermilk and add the lemon zest. Stir the mixture with a fork until the ingredients are all moistened. When you press the dough with your fingers, it should cling together.
Gently fold in the raspberries and white chocolate chips. Gather the dough and turn it on a floured board. Knead gently just until the dough comes together. At this point, it is unavoidable for the raspberries to be smashed. A normal part of life.
The key is to knead lightly and do not overdo it. My rule is, if some loose and dry dough crumbs don’t wanna join the rest, I leave them behind and move on.
Divide the dough in half. Shape and pat each portion into a disc that is 1/2 inch high and about 7 inches across.
Cut each disc into 6 wedges, for a total of 12 wedges. Brush the surface with melted butter and sprinkle sugar on top. Transfer the scones on a parchment paper lined baking sheet (or two) and bake at 425 F for 1-12 minutes. The scones should be golden.
And here you have them- your special breakfast treats! Actually, who am I to dictate your life? Eat these scones for dessert, snack, lunch or dinner. No judgment will be made. Promise.
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Raspberry White Chocolate Scones
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 and 1/2 stick unsalted butter cold, cut into cubes
- 1 cup buttermilk
- zest of two lemons
- 1 cup raspberries frozen or fresh
- 1/3 cup white chocolate chips
- 1/2 stick butter melted
- 1/4 cup sugar
- Preheat oven to 425 F. Combine flour, sugar, baking powder, baking soda and salt. Whisk well. Add the cubed butter pieces and cut it into the dry ingredients using a pastry cutter (or two forks), until the mixture looks like a coarse meal.
- Pour in the buttermilk and add the lemon zest. Stir the mixture with a fork until the ingredients are moistened and the dough clings together when pressed with your fingers. Very gently fold in the chocolate chips and raspberries.
- Gather the dough and knead it onto a floured board gently just until the dough comes together. Divide dough in half. Shape each portion into a disc that is 1/2 inch high and about 7 inches in diameter. Cut each portion into 6 wedges, forming a total of 12 wedges. Brush the surface with melted butter and sprinkle sugar on top.
- Transfer each scone into a baking sheet(s) that is lined with parchment. Bake the scones a 425 F for 10-12 minutes or until golden.
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