Raspberry Scones with White Chocolate

5 from 65 votes

This easy Raspberry White Chocolate Scones recipe is a wonderful brunch or breakfast idea. These easy scones are perfect with afternoon tea.

Prep Time10

Cook Time16

Course: brunch or dessert

Cuisine: American

Servings:

Calories: 174kcal

Preheat oven to 425° .
In a large bowl, mix together flour, sugar, baking powder, salt and butter thoroughly.
3.Add to the flour mixture the egg and milk until blended. Add the fruit, just until moistened.
Knead the dough against the bowl until the dough starts sticking together.
Transfer dough to a floured surface and form into about an 8" round circle.
Cut the scone dough into wedges with a pastry cutter.
Place each wedge on a cookie sheet lined with parchment paper 2" apart on a prepared baking sheet.
Brush each piece with milk and sprinkle with a little bit of sugar.
Bake 14-16 minutes until golden brown.
Let cool on the baking pan or on a wire rack before icing.
When scones have cooled, melt chocolate chips in a small bowl.
Drip melted white chocolate over the top of each scone.

Pro Tips and Timesaver Shortcuts

Use the middle shelf of the oven for best results.
It's ok if the fruit gets a little crushed while blending into the batter. It makes for a lovely fruit scone.
You can use a food processor in place of the pastry blender to save some time.

If you do not have a pastry blender, two forks will work as well.
You can divide the dough into two circles and make smaller size scones. Just ensure that the scones are about the same size so they will cook evenly.
Heavy cream substitute for the milk for a richer scone
You can replace the white chocolate topping with a dark chocolate topping or a lemon icing.