raspberry white chocolate scones recipe from cooking with cocktail rings

Raspberry White Chocolate Scones

Scones always make me think of my grandmother. She’s always been a proponent of planning on dessert before ordering dinner, satisfying your cravings while you crave them, whenever that may be. I remember when we took a family trip to England when I was about eleven. We spent every day celebrating tea time and indulging in scones heaped with clotted cream and jam almost forgetting about the reason for the mid-day celebration, our tea, which was growing cold in the corner. In this recipe tart fresh raspberries are folded into the batter with chunks of white chocolate for a rich and dense treat. 



3 cups all-purpose flour

1/3 cup granulated sugar 

1 teaspoon kosher salt 

1 tablespoon baking powder 

½ cup unsalted butter, cut into pieces and chilled

1 cup raspberries, roughly chopped

8-ounces chopped high-quality white chocolate, divided 

2 eggs

2 teaspoons vanilla extract 

½ cup whole milk, plus 2 tablespoons 

Pearl sugar, for garnish 

2 teaspoons vegetable oil



In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use a pastry cutter to mix in the butter until the mixture is crumbly and the butter is in pea-size chunks. Add the raspberries and 5 ounces of the white chocolate (about ¾ cup). 

In a medium mixing bowl whisk together the eggs, vanilla extract and ½ cup of the milk then pour the wet ingredients into the dry, stirring until the ingredients are just combined and the mixture just holds together. 

Turn the dough out onto a lightly floured, parchment paper-lined baking sheet and divide it in half. You may need to add additional flour to keep the dough from sticking. Shape each half into a 5-inch circle, ¾-inches thick. 

Cut each circle into 6 equal pieces and separate the pieces so they are about 1-inch apart. Refrigerate for about 30 minutes then heat oven to 400ºF. 

Brush the top with the remaining milk and sprinkle with the sugar. Bake until the scones are golden brown, about 20 to 25 minutes. 

While the scones cool, melt the remaining chocolate using the double-boiler method (placing a heatproof bowl over a medium saucepan with simmering water to slowly melt the chocolate). Add the vegetable oil and stir until smooth and thinned. Use a spoon or squeeze bottle to drizzle the remaining chocolate mixture over the top of the scones. 


Makes 1 dozen scones.  



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