The wild raspberries around the property are starting to ripen. We have had great weather for this fruit this year, so it should be a good bounty. Although the bushes are incredibly thorny, the flavour of wild raspberries makes it worth the scratches I always get trying to pick them.
I use these raspberries in a variety of baking including this recipe, raspberry and white chocolate scones. If you don’t have access to wild raspberries, regular raspberries taste just as good. You can even use frozen berries if that is all you have access to. Don’t thaw them before you add them since they will be too mushy. Just make sure you don’t have big clumps of frozen berries together since they will likely not bake properly.
Raspberry and White Chocolate Scones
Raspberry and White Chocolate Scones
Ingredients
- 3 cups All-Purpose Flour
- 1/4 cup White Granulated Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 2 oz White Chocolate chopped into small chunks
- 1/2 cup Unsalted Butter cubed and very cold
- 3/4 cup Whole Milk
- 1 Egg, Large
- 1 tsp Vanilla Extract
- 3/4 cup Fresh raspberries can use frozen (don't thaw)
Instructions
- Preheat oven to 375℉.
- Line a baking tray with parchment paper.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Add the chopped white chocolate.
- Add the cubed butter and using either your hands or a pastry cutter, cut in the butter until there are small pieces still visible. Work quickly since you don't want the butter to melt.
- In a separate bowl, whisk the milk, egg and vanilla extract. Add to the dry ingredients.
- Using either a spatula or your hands, combine just until the mixture holds together. Again, don't overwork the dough.
- Empty the contents onto a clean work surface. Use your hands and gently flatten the dough to approximately 8" x 10". Sprinkle the raspberries and gently push down.
- Take one-third of the dough and fold it to the middle. Take the bottom third and fold it over the top third. See the video to better understand. You are basically doing a letter folding technic.
- Flatten the dough with your hands again to approximately 6" x 8". Sprinkle a few raspberries on the top and gently push them down.
- Cut in half length wise and make 4 cuts vertically. You should have 8 pieces.
- Place the pieces on the parchment-lined baking tray and brush with milk.
- Bake for approximately 18 minutes. The scones are down when they have puffed up and the tops are slightly brown. Don't over bake the scones or they will be dry. You can break one open to check. It should be moist but not gummy.
- Cool on a wire rack.
Looking for more recipes that use raspberries? Check out this mouth-watering raspberry cream cheese babka!
Tips for success
The biggest thing with scones is to work quickly and don’t let the butter melt. When the small pieces of butter heat in the oven, it contributes to the rising and flaky layers of your scones.
If you overwork the scones, they will be dense and hard.
Don’t overbake scones; they will end up dry. You want the insides to still be moist. Every oven is different; your baking time can change from day to day. Just keep an eye on them when they are at the 15-minute mark.
I hope you try these scones. It’s a simple recipe that is sure to be your favorite.