Breakfast and Brunch, Scones

Raspberry White Chocolate Buttermilk Scones

Nicoletta September 19, 2015

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In these delightful scones the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.

raspberry white chocolate buttermilk scones

Scones and chocolate croissants (or pains au chocolat) are my favorite breakfast sweets, followed shortly by pancakes, french toasts, muffins and waffles. I am always on the search for my idea of a perfect scone, which I find hard to get, since the majority of which I try are too spongy and cake-y for my taste. That doesn’t stop me, though, from trying in almost every café and bakery in Edmonton (and everywhere else we go). One day I hope I will find “the one”.

 

 

More often than not, you can see disappointment rise on my face at the very first bite when those crumbles I was so eagerly looking forward to, do not manifest. Because my perfect scone is crumbly, not moist and doughy like a muffin or a cake. I have been trying a lot of different recipes, out there in the cyber or paper world (from other blogs or cookbooks) but up to now, my search continues. The recipe for my Blueberry White Chocolate Scones, where I used a mix of regular flour and brown rice flour, is closer to what I consider a scone: light, airy and crumbly.

raspberry white chocolate buttermilk scones

The recipe I used today, I adapted it from a recipe I found in one of the latest cookbooks I brought home from the Public Library. Anxious to try it, I set myself in motion. It was a recipe for simple buttermilk scones, that I turned into raspberry white chocolate buttermilk scones. I find this such an intriguing combination, even though, on its own, I would never eat a piece of white chocolate: way too sweet and buttery for me!

raspberry white chocolate buttermilk scones

I also substituted a fraction of the regular flour with amaranth flour. I absolutely love baking with different flours, love their different textures, smells, tastes. I feel like a kid in a candy store in front a shelf where different flours are on display and I always bring some home.

raspberry white chocolate buttermilk scones

raspberry white chocolate buttermilk scones

The smell coming from the oven was fantastic and I couldn’t wait to try one. I burnt my fingers and tongue beacuse I could not help myself from eating it right away. These Raspberry White Chocolate Buttermilk Scones were really good. The buttermilk added a rich moistness to the dough. The raspberries balanced out the sweetness of the white chocolate. The buttermilk wash and brown sugar topping added a nice sweet crunch to the somewhat cake-like texture of the inside of the scone.

raspberry white chocolate buttermilk scones

For those that ate them, they were really pleased with the scones, and they did disapper. As for me and my quest for that airy crumbly scone, the journey continues…

Perfect song of the day: “I still haven’t found what I’m looking for” by U2.

P.S. If you think you have the recipe for “my idea of the perfect scone”, please forward it to me!

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Raspberry White Chocolate Buttermilk Scones

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 medium size scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking

Description

In these delightful scones, the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup amaranth flour
  • 2 tablespoons brown sugar
  • 1 tablespoons baking powder
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
  • 3/4 buttermilk
  • 1 cup fresh or frozen raspberries
  • 1/4 cup white chocolate chips

Instructions

  1. Line a baking sheet with parchment paper, set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda.
  3. 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.
  4. Continue adding the buttermilk, 1 tablespoon at a time just until the dough comes together.
  5. Add the raspberries and chocolate chips and gently fold them in.
  6. Turn out the dough onto a lightly floured surface. Divide the dough into 2 balls and pat each ball into a 7-inch disk, 3/4 to 1 inch thick.
  7. Using a bench scraper or a sharp knife, cut each disk into 4 equal wedges.
  8. Place the wedges on the prepared baking sheet and chill for 1 hour.
  9. Set the oven rack in the middle position. Preheat the oven to 400° F.
  10. Bake, rotating the baking sheet two-thirds of the way through until the scones are puffed and golden brown and the bottoms are lightly browned about 16 to 20 minutes.
  11. Cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack to cool.

Notes

If you’re not using amaranth flour you can substitute it with same amount all-purpose flour.

They are best served right out of the oven. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.

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9 Comments

  • Avatar
    Reply Anne September 20, 2015 at 12:22 pm

    These scones look delicious!!! Love the combo of raspberry and white chocolate 😀

  • Nicoletta
    Reply Nicoletta September 20, 2015 at 3:52 pm

    Thank you Anne! I love the combination of raspberries and white chocolate too. I am just a bit picky as regards to scones,, even my own 🙂 .

  • Avatar
    Reply sophie September 26, 2015 at 7:37 am

    Do you think I could use kefir instead of the buttermilk?
    Thanks!
    PS: Great to see such a lovely Canadian blogger!

  • Avatar
    Reply sophie September 26, 2015 at 7:40 am

    Also, with regards to: “Notes: They are best served right out of the oven. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.”

    –> Do you bake them straight from the freezer or should they defrost on the counter overnight?

    Thanks!

  • Nicoletta
    Reply Nicoletta September 27, 2015 at 9:18 am

    Thank you Sophie! I do not always have buttermilk in my fridge, so I substitute it often with part milk and part yogurt, or greek yogurt most of the times. So I wouldn’t see why not using kefir instead. The low moisture content in the scones makes them ideal to freeze. When you want to have fresh baked scones, just preheat the oven, take them out of the freezer and place them on a baking sheet lined with parchment paper, brush them with cream (or kefir) and sprinkle with sugar. When the oven has reached temperature, bake them as directed but always keep an eye on them since the time may vary from oven to oven. Enjoy!

    • Avatar
      Reply sophie October 11, 2015 at 8:04 am

      so no extra time is needed for frozen scones?

      • Nicoletta
        Reply Nicoletta October 11, 2015 at 3:07 pm

        Thanks Sophie, for frozen dough I would allow an additional 10 minutes in the oven.

  • Avatar
    Reply Lisa February 17, 2018 at 6:18 pm

    Where in the instructions are the addition of the chocolate and raspberries?

    • Nicoletta
      Reply Nicoletta February 18, 2018 at 12:01 am

      Sorry, Lisa, we updated the recipe. Raspberries and chocolate go after you incorporate the buttermilk, when the dough is almost coming together.

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