Raspberry White Chocolate Buttermilk Scones, delightful soft scones with a crisp top and a balanced sweet and tart flavor from the raspberries and white chocolate.
Song of the day: Cosmic Love - Florence and The Machine
Soft scones or crumbly scones?
By all means, if you like scones with a soft crumb and a crisp top, these are for you! They are not crumbly and dry, but very tender, due to the buttermilk and the raspberries which provide quite a lot of moisture. In the end, you can go gentle with the raspberries and use just half a cup. You could also use frozen raspberries, just do not thaw.
The recipe
In particular, I adapted the recipe from one of the cookbooks I brought home from the Public Library. It was a recipe for simple buttermilk scones, that I turned into these Raspberry white chocolate buttermilk scones. I find the raspberry/white chocolate combo to be such a delightful combination.
Ingredients
- all-purpose or 00 flour (I always have 00 flour on hand, so I mostly use that)
- cane sugar
- baking powder
- baking soda
- salt
- unsalted butter
- buttermilk
- fresh -or frozen- raspberries
- white chocolate chips
- whipping (heavy) cream for brushing
How to make Raspberry White Chocolate Buttermilk Scones
- Firstly, line a baking sheet with parchment paper or silicone mat and set aside.
- Secondly, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Work the butter into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Then, add the buttermilk and mix with a fork until the buttermilk has been mostly absorbed and a raggedy dough starts to form.
- At this point, add the raspberries and chocolate chips and gently fold them in just until the dough comes together.
- Turn out the dough onto a lightly floured surface and sprinkle some flour on top if you see it is too wet. Pat it down into a disk, ¾ to 1 inch thick.
- Using a bench scraper or a sharp knife, cut the disk into 8 wedges.
- Place the wedges on the prepared baking sheet and set in the fridge to chill for 1 hour.
- Set the oven rack in the middle position. Preheat the oven to 400° F regular, or 375° F convection.
- Take the scones out of the fridge and brush with the whipping (heavy) cream. Dust with cane sugar.
- Lastly, 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 18 to 20 minutes.
- Let cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to the rack.
Raspberry White Chocolate Buttermilk Scones for breakfast?
Don't mind if I do. As a matter of fact, scones have become one of my favorite breakfast items during the years I have lived in Canada, together with pancakes, french toasts, and waffles. With Loreto we often go out for breakfast on a Saturday, and I can say we have tried scones in almost every café and bakery in Edmonton.
Raspberry White Chocolate Buttermilk Scones - The taste test
The smell coming from the oven was fantastic and I couldn't wait to try one. These Raspberry White Chocolate Buttermilk Scones are really good! The buttermilk adds a rich moistness and tanginess to the dough. The raspberries and the white chocolate balance themselves out, one providing tartness the other sweetness. The cream wash and dusting of sugar brings a welcomed crispiness to the somewhat cake-like texture of the inside of the scone.
Love scones? Try these!
- Easy traditional English scones
- Amazing Cranberry Orange White Chocolate Scones
- Peach White Chocolate Scones
- Triple Berry Dark Chocolate Scones
- Molly's Scones with Lemon and Ginger (and White Chocolate)
Happy baking!
PrintRaspberry White Chocolate Buttermilk Scones
In these delightful scones, the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Brunch
- Method: Baking
Ingredients
- 2 cups all-purpose or 00 flour
- 2 tablespoons cane sugar
- 1 tablespoons baking powder
- ½ teaspoon baking soda
- a pinch of salt
- 6 tablespoons (85 g) cold, unsalted butter, cut into small pieces
- ⅔ cup buttermilk
- 1 scant cup fresh or frozen raspberries
- ¼ cup white chocolate chips
Instructions
- Line a baking sheet with parchment paper or silicone mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Work the butter into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the buttermilk and mix with a fork until the buttermilk has been mostly absorbed and a raggedy dough starts to form.
- At this point, add the raspberries and chocolate chips and gently fold them in just until the dough comes together.
- Turn out the dough onto a lightly floured surface and sprinkle some flour on top if you see it is too wet. Pat it down into a disk, ¾ to 1 inch thick.
- Using a bench scraper or a sharp knife, cut the disk into 8 wedges.
- Place the wedges on the prepared baking sheet and set in the fridge to chill for 1 hour.
- Set the oven rack in the middle position. Preheat the oven to 400° F regular, or 375° F convection.
- 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 18 to 20 minutes.
- Let cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack.
Notes
They are best served fresh. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.
They also freeze well baked. Just let cool completely, then wrap in plastic and place in a freezer bag. To eat, let thaw overnight and reheat in a warm oven.
I love baking and kneading dough because it takes me to a happy place in my soul.
Anne says
These scones look delicious!!! Love the combo of raspberry and white chocolate 😀
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 🙂 .
sophie says
Do you think I could use kefir instead of the buttermilk?
Thanks!
PS: Great to see such a lovely Canadian blogger!
sophie says
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!
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!
sophie says
so no extra time is needed for frozen scones?
Thanks Sophie, for frozen dough I would allow an additional 10 minutes in the oven.
Lisa says
Where in the instructions are the addition of the chocolate and raspberries?
Sorry, Lisa, we updated the recipe. Raspberries and chocolate go after you incorporate the buttermilk, when the dough is almost coming together.