These Raspberry White Chocolate Chip Scones are my version of our local bakery’s glorious scones. One bite, and you’ll wonder where they’ve been all your life.
There is a local bakery that makes the best scones. I’m not talking about the coffee shop style scones that for the most part, all taste the same. Their scones are perfectly flaky where the scone dough nearly melts in your mouth and, whatever add-in they choose, fills your taste buds with fresh baked flavor.
What’s amazing is that you never know what fresh scones they feature until you get there. From time to time, you see the regulars; like blueberry scones in the summer and cranberry orange and pumpkin scones in the fall. Other than those key seasonal flavors, you never know what you’ll find when you go into the small bakery.
The other day, I walked in to pick up some French pastries for a friend, and I saw these raspberry white chocolate scones. There were only a few left, and I asked “what’s the occasion?” and she answered that they’d be available regularly through Valentine’s day. Cute idea I thought.
It’s no secret that I am a big fan of scones. My grandmother made small bite-size scones with lemon zest and currant on occasion, and I practically made myself drink tea (which I don’t like too much) just to enjoy a scone with her. And now, as an adult, I carry on the scone making tradition with my kids many weekends.
I made this recipe with regular flour, but you can switch it out for 1-to-1 gluten-free flour, just be prepared to add a little extra water to your mixture. What gives these scones their flaky texture is the small butter pieces throughout the dough. A tip is to use frozen butter and cut it into small cubes or grate it, and while they bake, they’ll melt and form those flaky pockets we love.
I’ve gone ahead and provided a measurement for the chocolate chips since “a small handful” would solicit many emails asking for an accurate measurement. In all reality, the recipe doesn’t need the added chocolate in the scone or drizzled over the top. But, for the sake of making things pretty and special for you, you get the best of both worlds in the pictures.
What is your favorite type of scone?
Raspberry White Chocolate Chip Scones
- Yield: 12 scones
- 3 1/4 cups all purpose flour
- 1/3 cup + 2 Tablespoons sugar, divided
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup milk
- 1 cup frozen raspberries
- 1 cup white chocolate chips, divided
- 2 tablespoons milk
- Preheat oven to 425 degrees.
- In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda and salt. Add butter cubes and mix in with your hands until dough becomes coarse crumbs.
- Stir in milk until just moistened. Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky, and fold in 1 cup frozen raspberries and ½ cup white chocolate chips. Fold in, just enough to combine.
- Divide dough in half and gently form each half into a 7″ circle (about 1” high). Using a sharp knife, cut each circle into six triangular pieces.
- Place scones onto two lined baking pans, brush tops with milk, and bake for 10-13 minutes or, until tops are lightly browned.
- Remove from oven and allow scones to cool.
- In a microwave safe bowl, melt remaining chocolate chips and drizzle over scones. Allow chocolate to set and enjoy.
Don’t want to make 12 scones? Freeze unbaked scones on a cookie sheet for 2hours and transfer to a freezer bag and store for up to 2months. When ready to bake, preheat the oven, pull from freezer and add 3-5minutes of cooking time.
*Flour Notes: You can use white whole-wheat (whole wheat pastry flour) to make these scones 100% whole wheat. Or, use a 1:1 Gluten-Free Baking Mix to make these cones gluten-free.