Be sure to add flour to the frozen raspberries and place them back in.
These white chocolate scones with freeze-dried raspberries are loaded with berry flavor and a light touch of cinnamon!
I finish them with a simple sugar glaze and more raspberries on top for extra flavor.
Ingredients of White Chocolate Raspberry Scones
- Prepare 3 cup of Flour.
- You need 2 tbsp of Baking Powder.
- Prepare 1/4 tsp of Salt.
- It's 1 cup of Sugar.
- Prepare 1 cup of Heavy Whipping Cream.
- You need 1/4 cup of Milk.
- You need 1/3 cup of Real Butter.
- You need 2/3 cup of Frozen Raspberries.
- It's 1/3 cup of White Chocolate Chips.
White Chocolate Raspberry Scones step by step
- Mix together dry ingredients..
- Melt butter and add, along with rest of wet ingredients, to flour mixture..
- Add chips and berries to mixture before completely mixed..
- Ensure berries stay completely frozen before adding otherwise you'll get pink dough..
- Do not over mix..
- Press dough down into bowl firmly..
- Quickly flip bowl onto lightly floured surface and press any crumbs into place..
- Cut into eight wedges, like a pie..
- Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar..
- Bake at 425 for 20 min or until edges and tops start to brown..
These White Chocolate Raspberry Scones are totally inspired by the little vanilla scones that you buy at Starbucks and the recipe is adapted from the Vanilla Scone Recipe posted by my dear friend Dorothy at Crazy for Crust. Tangy raspberries and rich white chocolate make these scones ideal for a decadent afternoon tea. Before serving, dust with icing sugar. Alternatively, melt some extra white chocolate to drizzle over the top. White chocolate raspberry scones - buttery, tender cookies pair perfectly with a cup of coffee in the morning or tea in the afternoon.
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