Raspberry White Chocolate Scones
Raspberry White Chocolate Scones feature tender-crisp crumbs, bright berry flavor and sweet white chocolate melding together in one special breakfast treat.
Ingredients
- 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
Finishing
- 1/2 stick butter melted
- 1/4 cup sugar
Instructions
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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.
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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.
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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.
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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.