White Chocolate Raspberry Scones
Delicious scones infused with white chocolate and raspberries, perfect for cozy brunches or tea time.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a good-quality flour for the best texture.
- 2 tablespoons sugar Just enough to add a hint of sweetness.
- 1 tablespoon baking powder This gives the scones their fluffy lift.
- 1/2 teaspoon kosher salt Enhances flavor and balances the sweetness.
Wet Ingredients
- 6 tablespoons cold unsalted butter (diced) Ensure your butter is cold for the best flaky texture.
- 1 (3.4 oz) small box of instant vanilla pudding mix Adds extra moisture and creaminess.
- 1 large egg Acts as a binding agent.
- 1/2 cup milk Use any milk of your choice.
- 2 teaspoons milk For drizzling glaze.
Scone Fillings
- 1 1/2 cups frozen raspberries Using frozen prevents them from turning mushy.
- 1 cup white chocolate chips (divided) Save some for drizzling.
Instructions
Preparation
- Preheat your oven to 425 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently stir in the pudding mix, 1/2 cup of white chocolate chips, and the frozen raspberries.
- Make a small well in the center and add the egg and milk. Stir until just combined.
- Pour the dough onto a cutting board, and form it into a round circle about 1 inch thick.
- Slice the round into 8 equal pieces and transfer to a parchment-lined baking sheet.
Baking
- Bake for 19 minutes or until the bottom edges are golden brown.
- Once cooled, melt remaining white chocolate chips and 2 teaspoons of milk, then drizzle over the scones.
Notes
Best enjoyed warm. Serve with tea, coffee, or clotted cream for an extra treat. Store in an airtight container for up to three days or freeze for up to a month.