Delightful White Chocolate Raspberry Scones

Do you want to eat a scone, mannn? (to the tune of “Do you want to build a snowmaaaan?”) Then these white chocolate raspberry scones are the ones for you!

I had a major craving for scones this week and the red and white colours of these white chocolate raspberry scones felt right for Valentine’s week!

These are quite easy to make (but you will probably make a bit of a mess!) and oh-so-delicious!

Make sure you use cold butter and room temperature raspberries. You’ll also see I added notes about how much milk to use because you might find you need a little bit more or a little bit less than what I did. If your dough isn’t sticking together and doesn’t seem moist enough, it’s okay to add a little bit more milk! Just go slowly, you can always add more but you can’t take it away once you start.

If you scroll below the recipe card, you’ll see I added some pictures of the process and hopefully they’ll be useful to you if you’re not sure what your dough should look like.

White Chocolate Raspberry Scones

Ingredients

4 cups flour
2/3 cup sugar
2 tbsp. baking powder
1 teaspoon salt
1 cup COLD butter
1/2 to 3/4 cup milk
1 cup white chocolate chips
1/2 cup cream
2 eggs
1.5 tsp. almond extract
1.5 tsp. vanilla extract
2 cups room temperature raspberries

Instructions

Preheat your oven to 400F. Whisk flour, baking powder, sugar, and salt.
Using a pastry cutter (or grate your butter using a cheese grater…either works!) incorporate the cold butter until it is mixed in but still has a chunky consistency in the batter. (ie. there will be chunks of butter in the dough…this is good!)
Mix in the chocolate chips.
In a separate bowl, mix the eggs, milk, cream, and extracts. (I put 1/2 to 3/4 of a cup of milk because I think it’s best to start with 1/2 a cup and add the other 1/4 cup if the dough is too dry and not sticking together.)
Add the egg/milk/cream/extract mix to the flour mix and gently incorporate all ingredients, adding more milk if the dough isn’t moist enough or sticking together.
Gently add room temperature raspberries to the dough. If you use frozen raspberries they will become gooey and bleed all throughout the scone so room temp. is best.
Divide the dough into two balls.Place each dough ball on a floured sheet of parchment paper.
Pat each ball into a circle, approx. an inch thick (more or less depending on how thick you want your scones)Now cut each circle of dough into 8 triangular pieces.
Place eight triangles on a non-stick cookie sheet and put in your hot oven for approx. 15 minutes, or until they look golden.
They will still be really soft when they come out of the oven, and I found they tasted best after having lots of time to cool.
If you’d like to add white chocolate icing, melt white chocolate chips in the microwave or on your stove top and pour it into a Ziploc bag.
Cut a tiny hole in the corner of the bag to make an easy icing gun. The icing isn’t necessary, but if you’re a big fan of white chocolate, you’ll love it!