White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are soft and flaky with a tart raspberry flavor that melts in your mouth. Your coffee has never been happier!

TIPS FOR PERFECT SCONES

Making light, fluffy, flaky scones can seem pretty tricky but once you master a few simple steps there’s going to be no stopping you!

Use really cold butter ! Chilled butter will make the scones rise higher and make them extra flaky.
Cut butter into cubes and then mix it together with flour with a pastry cutter or a knife until it’s crumbly.
Scoop the flour into a measuring cup with a spoon , then level it out with a knife. Pouring the flour into the measuring cup can make it too dense and heavy.
When using frozen fruit, like in this recipe, don’t let it thaw out. Add fruit directly from the freezer so the scones don’t get too moist or liquidy.
If your kitchen is hot, pop the buttery crumbly dough into the freezer until you’re ready to use it. You can even make the dough ahead of time and freeze until time to make the scones.
Don’t over mix your dough , or the scones can turn out tough.

The dough will be super crumbly when you’re rolling it out. That’s ok. Just make sure to mold it with your hands as best as you can.
Flour your hands and shape the dough into a round disk.
Then use a pizza cutter to slice it into eight equal pieces.
Use a spatula or pie server to transfer the pieces to a baking sheet that has been lined with parchment paper.
When baking, really watch the edges. You’ll want them a golden brown, but not too done. There’s nothing worse than a burned, crumbly scone.
Let the raspberry scones cool, then drizzle with some melted white chocolate chips. YUM!

With just some simple tips you can make pastries and pies like a pro! Try some of these other delicious recipes:

Preheat your oven to 425 degrees.
Whisk together the flour, sugar, baking powder, and salt.
Cut in the butter until the dough is crumbly.
Gently stir in the pudding mix, 1/2 cup white chocolate chips, and the raspberries (straight from the freezer).
Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that’s okay). Form a round circle with the dough. Slice the round into 8 equal pieces. Use a pie server to transfer the pieces to a parchment lined baking sheet.
Bake for 19 minutes or until the bottom edges of the scones are golden brown.
Once the scones have cooled, melt together the remaining chocolate chips and milk. Use a fork to drizzle the mixture over the scones. Allow to set and serve.

Preheat your oven to 425 degrees.
Whisk together the flour, sugar, baking powder, and salt.
Cut in the butter until the dough is crumbly.
Gently stir in the pudding mix, 1/2 cup white chocolate chips, and the raspberries (straight from the freezer).
Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that’s okay). Form a round circle with the dough. Slice the round into 8 equal pieces. Use a pie server to transfer the pieces to a parchment lined baking sheet.
Bake for 19 minutes or until the bottom edges of the scones are golden brown.
Once the scones have cooled, melt together the remaining chocolate chips and milk. Use a fork to drizzle the mixture over the scones. Allow to set and serve.