White Chocolate Raspberry Scones - Delicious!
White chocolate raspberry scones, what a wonderful combination of flavours. The sweetness of the white chocolate together which the tangy raspberries are delicious especially when they are eaten warm – which I have to confess I am doing now as I write this page, and they really are good and a worthy addition to my white chocolate recipe collection.
This scones recipe is quick and easy to make. The trick is not to over-mix them so I overcome this by making them in rounds. I divide the dough into three put this straight onto the baking tray shape it into a round then mark the top into four. This really reduces the handling of the scone dough. But of course you can also make them the traditional way by using a cutter.
Scones are best eaten on the day they are made, which usually is not a problem!
I use frozen raspberries and do not defrost them before adding to the scone batter. I also do not add sugar to my ingredients, instead I use lemonade (sprite) which has enough sugar plus lots of bubbles to keep the mix light. Do not use diet lemonade.
Please read through the recipe for white chocolate raspberry scones first before starting.
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White Chocolate Raspberry Scones Recipe
Pre-heat the oven to 200C (400F).
3 cups plain flour
6 teaspoons baking powder
pinch of salt
1 cup white chocolate chips
1 cup frozen raspberries
1 cup cream
1 cup lemonade (sprite) not diet.
icing sugar (confectioners sugar) for dusting the baked white chocolate scones.
freshly whipped cream to serve – optional.
- In a large mixing bowl sift the flour, baking power and salt. Sifting the flour will help make the scones light.
- Stir through the white chocolate chips.
- Add the cream and lemonade. Mix through until almost together then add the raspberries. Fold through. The mix should still have some dry spots it should not be uniform like a cake batter.
- Divide the scone recipe into three. Take each piece and put on a baking tray that has been lined with non-stick baking paper. Mound to a similar shape as in my photo, and mark the top using a knife into four. Four will give a generous serve so you may want to mark them into six. Cut down to almost half way, this will make pulling apart the baked scones easier.
- If you want make them the traditional way then tip the mix out onto a floured bench and pat into a block that is about 5cm thick. I use a 5.5cm round cutter to cut 16 scones.
Place them on a baking tray lined with baking paper. I actually place them into a 24cm (9”) square cake pan lined with baking paper in four rows of four. This way they bake together giving them greater height and I feel they lose less moisture during baking.
You won’t get all 16 cut out on the first go, just push the left over mix together and cut the remaining scones.
The mix can be sticky so you may need to keep dusting the cutter and your fingers with flour.
- Bake in a preheated oven set at 200oC for 18-20 minutes.
- Leave to cool slightly before serving. Dust with icing sugar and serve with freshly whipped cream.
You can find more delicious white chocolate ideas in my white chocolate recipe collection. Cakes, cookies, brownies, muffins, chocolate covered strawberries and more. To discover these white chocolate recipes click here.