Raspberry White Chocolate Scones Recipes
WHITE CHOCOLATE-RASPBERRY SCONES
Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Provided by Meg
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
- Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
- Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g
RASPBERRY WHITE CHOCOLATE SCONES
Make and share this Raspberry White Chocolate Scones recipe from Food.com.
Provided by l-dakin
Categories Scones
Time 45m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Grease a cookie sheet.
- Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.
- Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients.
- Spoon about 1/2 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES
A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.
Provided by DREGIE
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Zest both lemons; juice 1/2 of a lemon. Set aside.
- Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
- Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
- Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
- Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
- Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g
RASPBERRY WHITE CHOCOLATE SCONES
I love Dunkin Doughnuts raspberry white chocolate scones, but after having a stupid little fight with one of the workers there I just didn't feel right going in there and being served by him. Sooo, I just decided to put my cooking skills to the test and create my own scone recipe, and so, I did. There is always room for improvement, but I think this is a very good start for a perfect copycat recipe.
Provided by MizEmerilLagasse
Categories Scones
Time 1h20m
Yield 12-14 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- Stir together the first 4 ingredients, then buttermilk.
- Fold in raspberries and white chocolate chips.
- Cover and chill for 30 minutes.
- Turn out onto a well floured surface and pat down to about 3/4 inch thick.
- Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with A LOT of sugar.
- Bake for about 15-20 minutes.
More about "raspberry white chocolate scones recipes"
WHITE CHOCOLATE RASPBERRY SCONES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
Ratings 17Calories 295 per servingCategory Breakfast, Dessert
WHITE CHOCOLATE CHIP RASPBERRY SCONES - JUST A TASTE
From justataste.com
4.8/5 (18)Total Time 35 minsCategory Breakfast, DessertCalories 437 per serving
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
- In a separate medium bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms a moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Kelly’s Note.)
- Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet.
WHITE CHOCOLATE RASPBERRY SCONES - GARNISH & GLAZE
From garnishandglaze.com
5/5 (6)Total Time 47 minsServings 8
WHITE CHOCOLATE RASPBERRY SCONES - CREATIONS BY KARA
From creationsbykara.com
4.4/5 (86)Total Time 35 minsCategory Bread- Muffins And SconesCalories 374 per serving
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
- In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.
- Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
- Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.
RASPBERRY WHITE CHOCOLATE SCONES - MY ORGANIZED CHAOS
From myorganizedchaos.net
4.6/5 (50)Total Time 1 hr 20 minsCategory BreakfastsCalories 464 per serving
- Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.
- Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.
- In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.
RASPBERRY WHITE CHOCOLATE SCONES - ROCK RECIPES
From rockrecipes.com
4.4/5 (76)Total Time 40 minsCategory Breakfast And BrunchCalories 231 per serving
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
- Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
WHITE CHOCOLATE RASPBERRY SCONES RECIPE - GLUESTICKS …
From gluesticksblog.com
4.2/5 (4)Total Time 35 minsCategory BreakfastCalories 350 per serving
WHITE CHOCOLATE RASPBERRY SCONES - I AM BAKER
From iambaker.net
5/5 (6)Total Time 1 hr 28 minsCategory BreakfastCalories 439 per serving
- Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
RASPBERRY WHITE CHOCOLATE SCONES - MEL AND BOYS …
From thesisterscafe.com
RASPBERRY & WHITE CHOCOLATE SCONES - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishCategory Baking Days, Summer Days, Sweet TreatsServings 10Total Time 20 mins
- In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and vanilla essence, set aside.
- Add the raspberries and white chocolate, make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Scatter some flour onto the work surface and tip the dough out.
- Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what’s left of the dough back into a round to cut out more scones.
- Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream.
RASPBERRY WHITE CHOCOLATE BUTTERMILK SCONES - SUGARLOVESPICES
From sugarlovespices.com
Reviews 9Estimated Reading Time 5 minsCategory BreakfastTotal Time 1 hr 35 mins
- Work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add 1/2 cup of buttermilk and fold with your hands until the buttermilk has been absorbed.
WHITE CHOCOLATE RASPBERRY SCONES | CHEW OUT LOUD
From chewoutloud.com
Reviews 18Category BreakfastServings 16Estimated Reading Time 5 mins
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
- Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that’s ok. Use hands to gently form dough into two even sized balls. Don’t overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it’s easier to work with, about 1 hour.
- Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
RASPBERRY WHITE CHOCOLATE SCONES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
Estimated Reading Time 7 mins
- Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed.
- In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
- Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
RASPBERRY WHITE CHOCOLATE SCONES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Ratings 5Servings 8Cuisine AmericanCategory Dessert
- Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.
- Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.
- In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.
RASPBERRY WHITE CHOCOLATE SCONES - NATTY CAKES BAKES
From nattycakesbakes.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Breakfast, SnackTotal Time 55 mins
- If your butter isn't already frozen, put your ½ cup of butter in the freezer for at least 15 minutes while you assemble your ingredients. If possible, have the butter as one whole piece to make grating it easier.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible - see photo below)
- Whisk together the cream or buttermilk, egg, and vanilla in a measuring cup or small bowl. Pour over the dry ingredients and mix gently with a spoon or spatula. Mixture should be slightly dry with some flour still visible. Add the raspberries and white chocolate and gently incorporate. Don't over-mix.
- Turn the dough onto a lightly floured surface and bring it together with your hands, pressing the dry spots into the more moistened areas in the dough. The dough should hold together and be slightly sticky. If excessively sticky, sprinkle a little more flour on it, and if excessively dry, add a little cream or buttermilk. Shape the dough into a large circle, at least an inch thick.
WHITE CHOCOLATE RASPBERRY SCONES - BLOGGHETTI
From blogghetti.com
- Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt - whisk together. Grate frozen butter using a box grater (the large grating side) or use a food processor.Easy Clean Up Tip: I don't own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
- Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it's already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
- In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
WHITE CHOCOLATE RASPBERRY SCONES - CHOCOLATES & CHAI
From chocolatesandchai.com
Category BreakfastCalories 870 per serving
RASPBERRY WHITE CHOCOLATE SCONES RECIPE | DRISCOLL'S
From driscolls.com
Servings 8Cholesterol 0 mg
RASPBERRY WHITE CHOCOLATE SCONES - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
Reviews 9Category Sweets
RASPBERRY AND WHITE CHOCOLATE SCONES RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 1Category BreakfastCuisine BritishTotal Time 35 mins
RASPBERRY WHITE CHOCOLATE SCONES – SUGARY LOGIC
From sugarylogic.com
5/5 (1)Total Time 1 hrCategory Breakfast, Dessert, PastriesCalories 478 per serving
RASPBERRY WHITE CHOCOLATE SCONES RECIPE - TAMARA LIKE CAMERA
From tamaracamerablog.com
RASPBERRY WHITE CHOCOLATE SCONE MIX - PAPARAYSMIXES.COM
From paparaysmixes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #breads #oven #european #vegetarian #chocolate #dietary #scones #quick-breads #brunch #equipment #number-of-servings #4-hours-or-less
You'll also love