Tender, lightly sweetened scones are dotted with juicy raspberries and sweet white chocolate chips in this recipe for Raspberry White Chocolate Scones. These are delightful with coffee.
Saturday was going to be a busy day. I knew that before I went to bed on Friday. Will had a birthday party to go to. We had plans of getting a Christmas tree (which didn’t happen … who knew that tree sellers would close before 7 p.m. on a Saturday, two weeks before Christmas? Sigh.). There was cleaning to be done and organizing.
But I woke up wanting scones in a bad, bad way. It was the kind of want that just needs to be addressed. So I made them anyway.
The interesting thing about scones is how unbelievably easy they are to make. Seriously, homemade scones are super simple. You just sift (I use a wire whisk – it makes sifting a breeze), beat and stir a little. Then you pat the scone dough all down and slice it into wedges. It takes 10 minutes, max.
But I have to admit, scone dough can be a little confusing. It’s dry and crumbly in a way that can make you so uncomfortable. You can’t help but wonder if it’s really moist enough to bind together. Even as someone who has made scones in the past, I find myself wondering if it’s just not going to work this time. But the key is to trust – trust that the crumbly dough will hold together once you pat it down and cut it … and really. It will.
I used to only make drop scones — the ones in perfectly deformed mound shapes. The first scones I ever ate came in that shape, so I stuck with it. But honestly, wedge-shaped ones are just easier, especially if you use a pizza cutter to slice them. And the wedge shapes are so pretty too.
And one last thing: if you think scones are dry, spit-stealing little hockey pucks, then you’ve never had a good, just-made scone. Sure, they do get that way after a few days. But freshly baked, the crunchy outside gives way to a soft, warm interior. They aren’t sweet like a muffin. Instead, they take on a more biscuit-like flavor that’s enhanced with the shots of sweet and tart from the mix-ins. With coffee, a scone is just divine.
Honestly, I blame my slight obsession with scones on the Meyer Lemon Scones recipe on In Good Taste. They got me thinking about buttery, rich, soft but dense scones … and I just had to have them. Not that I regret it. I love these scones … and they are perfect for Saturday mornings, even if it’s a busy one.
- 1 3/4 cup all purpose flour
- 1 1/4 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp Kosher salt
- 1/4 cup cold unsalted butter, 1/2 stick
- 2 large eggs
- 1/3 cup heavy cream
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.
- In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.
- Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won't hold together well.
- Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8-inch circle, about 3/4-inch thick. Use a pizza cutter to slice into eight wedges.
- If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with coarse sugar.
- Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.
- Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.