White Chocolate Raspberry Scones
White chocolate raspberry scones that are light and melt in your mouth buttery. Perfect for a Sweetheart's breakfast on Valentine's Day!
Servings: 8 scones
Calories: 350kcal
Ingredients
- 2 ¼ cup all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- ½ teaspoon baking soda
- ½ cup COLD butter grated
- 1 cup fresh raspberries
- 1 egg
- ¾ cup milk
- 1 Tbsp. fresh squeezed lemon juice
- ½ cup white chocolate chips
- 2 Tbsp. butter melted
Instructions
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl.
- Mash butter with pastry cutter or fork into the flour mixture until it resembles coarse crumbs.
- Fold in raspberries.
- Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/raspberry mixture.
- Fold in white chocolate chips.
- Gently turn out dough on a generously floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. It will be a sticky dough, just flour your hands and work your dough without handling too much.
- Cut with cookie cutter. Repeat with remaining dough scraps, working gently to press dough together before cutting again with cookie cutter.
- Bake at 400 degrees for 20 minutes on parchment lined baking sheet.Brush with melted butter.
Notes
TIP: The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
Nutrition
Calories: 350kcal
