Raspberry White Chocolate Scones

In this recipe tart fresh raspberries are folded into the batter with chunks of white chocolate for a rich and dense treat.

Course sweets

Keyword raspberry, scone, white chocolate

Prep Time 20

Cook Time 25

Servings scones

Calories 335kcal

In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use a pastry cutter to mix in the butter until the mixture is crumbly and the butter is in pea-size chunks. Add the raspberries and 5 ounces of the white chocolate (about ¾ cup).
In a medium mixing bowl whisk together the eggs, vanilla extract and ½ cup of the milk then pour the wet ingredients into the dry, stirring until the ingredients are just combined and the mixture just holds together.
Turn the dough out onto a lightly floured, parchment paper-lined baking sheet and divide it in half. You may need to add additional flour to keep the dough from sticking. Shape each half into a 5-inch circle, ¾-inches thick.
Cut each circle into 6 equal pieces and separate the pieces so they are about 1-inch apart. Refrigerate for about 30 minutes then heat oven to 400ºF (200ºC).
Brush the top with the remaining milk and sprinkle with the sugar. Bake until the scones are golden brown, about 20 to 25 minutes.
While the scones cool, melt the remaining chocolate using the double-boiler method (placing a heatproof bowl over a medium saucepan with simmering water to slowly melt the chocolate).
Add the vegetable oil and stir until smooth and thinned. Use a spoon or squeeze bottle to drizzle the remaining chocolate mixture over the top of the scones.