Scones are one of my all time favorite treats. Slightly sweet, sometimes savory, dense enough to hold up to the good ole’ coffee dunk but delicate enough to melt in your mouth. Basically, they’re perfect.
Scones were one of the first recipes I learned to make in Home Ec class. I had dreamt of being a pastry chef at the time (still do) and we had a fabulous cafe in our tiny town that made the most out of the world delicious baked treats. And, to my surprise, we had the opportunity to take a field trip to not only meet my favorite chef de partie but also make one of her recipes! I was so freaking excited. Thus, scones were introduced into my baking and my world basically changed for the better.
Now, this is not her recipe. Sadly, through years of moving, I lost her recipe and was crushed. I searched for years before I found a recipe that came close to hers and finally, I found one!
Heavenly light and soft to the touch, this recipe is ready for you to try at home! We hope you enjoy!
Original recipe from Dula Notes, HERE.
White Chocolate Raspberry Scones
- 2 cups all purpose flour
- 3 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, cold
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 cups frozen raspberries
- 1/2 cup good white chocolate, chopped
- 1 tablespoon turbinado sugar
- 1 egg, beaten
Preheat oven to 375 degrees and line a rimmed baking sheet with parchment or a silpat.
- In a large bowl whisk flour, sugar, salt and baking powder. Cut cold butter into 1 tablespoon pieces and add to the bowl. Use a pastry cutter or two knives to cut butter into the flour until you have irregular pieces of butter in the flour that range from pea-size to dime-size. Do not overmix or scones will be tough.
- In a small bowl whisk together buttermilk and 1 egg. Add to dry ingredients and mix with a wooden spoon or spatula until just combined.
- Put contents of bowl on a well-floured surface and knead with floured hands 6-8 times or until the dough just holds together in a ragged ball. Add small amounts of flour, if needed.
- With a floured rolling pin, roll the dough into a 12 inch square. Fold the dough into thirds, like a business letter (with a dough scraper if you have one) and then fold into thirds again to form an approximate 4 inch square. Transfer to a floured plate or baking sheet and chill in freezer for 5 minutes.
- Return dough to a floured work surface and roll into a 12 inch square again. Sprinkle with frozen raspberries evenly and then white chocolate. Press filling gently into the dough. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press log down into a 12 x 4 inch rectangle. Using a sharp or pastry cutter, cut the rectangle in half, then each half in half for 4 equal rectangles. Cut each rectangle diagonally to form a total of 8 triangles. Transfer to the prepared baking sheet and then put in the freezer for 10 minutes. You can also freeze for completely 30 minutes and place in a freezer bag to bake some or all for later.
- Remove scones from freezer and then brush tops with the beaten egg and sprinkle generously with turbinado sugar. Bake until tops and bottoms are golden brown 15-17 minutes. Transfer to a wire rack to cool at least 10 minutes.