White chocolate raspberry scones are loaded with fresh, tart raspberries and bits of creamy white chocolate. The perfect marriage of flavors in a deliciously flaky scone.
When it comes to breakfast pastries I believe the lines truly blur as to whether the classification is breakfast or dessert. Honestly, I’m totally okay with that!
Breakfast is one of those meals, that in my opinion, rules need not apply. Calories are not counted and cookies are completely acceptable. Breakfast pastries are truly a weakness of mine, and I’m particularly fond of scones.
I’m not sure what it is about the simple scone, but it tops my list of morning carb options. Flaky, butter and tender scones are amazing. Schmear a bit of butter on the, add a spoon of jam or lemon curd and my-oh-my I’m a happy camper.
Over the years I’ve made several variations of scones, both sweet and savory. The latest flavor combination is that of juicy, sweet raspberries and creamy white chocolate. Pair these delectable pastries with a cup of hot coffee and your breakfast game perfection.
These scones go a bit further. I’ve sprinkled them with a little raw sugar which give them that little added crunch that is very reminiscent of those in a bakery or the store. A drizzle of white chocolate dresses them up a bit and enhances the flavor that much more.
As with most baked goods, these are their best shortly after coming out of the oven. However, I wouldn’t discourage baking a batch (or two) at the beginning of the week and starting your morning with one or two of these!
I love these scones slightly warmed and as is. Although, I believe they would be delicious with a pat of butter or even some lemon curd.
Rasbperry White Chocolate Scones
Flaky, buttery scones loaded with fresh, tart raspberries and bits of creamy white chocolate. Perfect with your morning cup of coffee or your afternoon tea!
Ingredients
- 2 Cups Flour
- 1/3 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 2 Tsp orange zest
- 1/2 Cup (1 stick) Unsalted butter, cubed
- 1/2 Cup Greek Yogurt*
- 1 Egg
- 1 Tsp Vanilla
- 1 1/2 Cups Fresh raspberries
- 1/3 Cup White chocolate
- 1/4 Cup White Chocolate, for drizzling
- 1/4 Cup Heavy Cream
- 2 Tbsp Sugar in the Raw
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper, set aside.
- In a medium bowl combine flour, sugar, baking powder, salt and orange zest. Whisk to combine, set aside.
- In another bowl combine yogurt, egg and vanilla and whisk to combine. Set aside.
- Place the cubed butter in the flour mixture. Using a pastry blender, or fork, cut the butter in the flour mixture until incorporated, or until there are small clumps of flour and butter.*
- Add the yogurt mixture and fold the ingredients together.
- Turn dough out on a floured surface and knead about 10-15 times, until dough sticks together. Be sure not to overwork the dough as you don't want to melt the butter.
- Roll the dough out in the shape of a rectangle that is approximately 16 inches in length.
- Sprinkle the raspberries over half of the rectangle, followed by the white chocolate. Fold the empty end of the dough on the raspberry filled end. Gently press the edges to seal.
- Cut dough in 8 triangles. Place on the prepared baking sheet, brush with heavy cream and sprinkle raw sugar over the tops. Place in the preheated oven and bake 15-20 minutes, until the tops begin to turn golden brown. Remove from oven and allow to cool completely.
- Once cooled, melt additional white chocolate and drizzle over the scones.
- Store scones in a sealed container in the refrigerator.
Notes
*Regular plain or vanilla yogurt will work in place of the Greek yogurt. Sour cream would also be a great substitute.
*The butter does not have to be completely incorporated, but it should be at least pea sized bits. The clumps of butter will help yield a flaky scone after baking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 363mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 7g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
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