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Raspberry White Chocolate Scones

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2010 Raspberry White Chocolate Scones Photo (c) by Carroll Pellegrinelli

Raspberry White Chocolate Scones

2010 Raspberry White Chocolate Scones Photo (c) by Carroll Pellegrinelli
These Raspberry White Chocolate Scones are perfect for breakfast and for afternoon tea time. Be sure to serve them with real butter.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus
  • 1 cup raspberries
  • 1/2 cup 1-inch chunks from bar of white chocolate

Preparation:

Preheat oven to 400 degrees F. Lightly grease baking sheet. Mix together first flour ingredients in large bowl with wire whisk. Sprinkle 2 tablespoon of dry mixture over raspberries and gently mix. With a pastry blender, or two knives in scissor-fashion, cut the butter into remaining flour mixture. In a small bowl, whisk together egg and cream. Make a well in center of dry ingredients. Add egg mixture and stir until just combined. Gently fold the berries and chocolate into the flour mixture. Knead dough carefully with floured hands on lightly floured board. Try not to crush berries. Form into 8-inch circle, 3/4 inched tall approximately. Place on a lightly greased baking sheet; brush with extra cream. Cut into 8 wedges. Bake for 20 minutes or until lightly browned. Serve warm with real butter.
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