White Chocolate Rapberry Scones Recipe For Easter Day 2024
Soft, supple White Chocolate Raspberry Scones are loaded with juicy raspberries, lemon zest, and white chocolate. Fresh or frozen raspberries work in this simple recipe. They make the perfect breakfast or afternoon snack!
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Ingredient
– ½ tablespoons granulated sugar– 2 lemons zested– 2½ cups all purpose flour plus more for work surface– 1 tablespoon baking powder– ½ teaspoon salt– ½ teaspoon cardamom– ½ cup unsalted butter cold, cubed– ⅔ cup heavy cream cold, divided– 1 large egg yolk– 1 teaspoon vanilla extract– ¾ cup raspberries fresh or frozen– 2/3 cup white chocolate chips divided
Ingredient
Freeze butter for 15 minutes. Next, cut chilled butter in half lengthwise. On its side, cut lengthwise again. Thinly slice butter. Keep butter cool in the fridge while you make the remainder.
Step 1
Step 1
Instructions
Parchment a baking sheet. Flour a clean workspace lightly. Mix sugar and lemon zest in a large bowl. Finger-rub the zest into the sugar.
Step 2
Step 2
Stir flour, baking powder, cardamom, and salt into sugar mixture using a spatula or whisk until just mixed. Add minced butter to mixture.
Step 3
Step 3
Use a pastry cutter, two forks, or your fingertips to cut/work the butter into the mixture until pea-sized. Mix half the white chocolate with a spatula. Make a well in the mixture.
Step 4
Step 4
In a small bowl, mix egg yolk, vanilla, and ½ cup heavy cream with a fork. Pour the mixture into the well. Slowly mix wet and dry ingredients with a fork.
Step 5
Step 5
Add a tablespoon of heavy cream as needed to dry patches. Fork-mix mixture in bowl until it's too firm. Add fresh or frozen raspberries. Just mix. Turn dough onto lightly floured surface.
Step 6
Step 6
Flour your hands lightly. Fold and flip the dough briefly to knead it. Do not overmix. Dough should be moist but not wet. Add more heavy cream if there are dry spots and flour if it's too sticky (sticks to your hands).
Step 7
Step 7
Pat the dough into a 6–8-inch round with your hands. Slice the dough into 8 triangles using a long, sharp knife or bench scraper. Bake scones on a sheet. Wrap in plastic and refrigerate or freeze for 1 hour.
Step 8
Step 8
Heat oven to 400 F. Apply thick cream on top and sides. Place scones 2 inches apart on a parchment-lined baking sheet for 17-22 minutes or until softly golden brown around the sides and on top.
Step 9
Step 9
Drizzle white chocolate over room-temperature scones. Put the remaining white chocolate chips in a basin. Cook in the microwave for 15 seconds. Stir and microwave 15 seconds more. Stir again.
Step 10
Step 10
Microwave another 15 seconds if needed. Spread or drizzle on cooled scones. White chocolate can be set for a few minutes or eaten right away!