I never thought I was a fan of white chocolate until I taste it in a scone once. Oh my, was that ever yummy! I created something similar at home and they were a huge success! I’m pretty sure I was gobbling down three of these a day before I sent them with my husband to work. Bakery-style treats are my weakness. If you’re having the ladies over for a tea party, these are sure to impress.
Raspberry White Chocolate Scones:
Some people roll the scone batter out and cut into pizza slices but I just drop mine my rounded scoops. I find that the batter is quite sticky so trying to roll it out can become a big mess.
- 3 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup butter, cold
- 1 egg
- 1 cup milk
- ½ cup white chocolate chips
- 1 cup raspberries
- ¼ cup icing sugar
- ½ tablespoon water
- Preheat oven to 400F.
- Grease two baking sheets with non-stick cooking spray.
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut in the butter while it’s cold. Keep cutting in the butter until your flour mixture looks crumbly.
- Crack the egg in the cup of milk and whisk well to mix.
- Pour milk mixture into the flour mixture and stir well to combine.
- Add in the white chocolate chips and raspberries and stir until well mixed.
- Place dough on a lightly floured surface and knead for about a minute.
- Drop by approximately ½ cup sizes onto greased cookie sheets. Make sure you space the scones out by about two inches each because they will grow.
- Bake for 15 minutes or until golden brown.
- In a small pourable container (like a measuring cup with a spout), combine the icing sugar and water. Stir until the icing sugar is dissolved. Drizzle this over baked scones. Store in an airtight container in the fridge.