March 3, 2020
Easy Raspberry White Chocolate Scones Recipe
This scones recipe is one of our favourites, served at A Bear and Bison Inn as one of our three breakfast courses.
The white chocolate and raspberries can easily be substituted for dark chocolate and orange, peach, or blueberries.
This scones recipe is quick to make, and luxurious when served warm out of the oven with a dab of salted butter.
Raspberry White Chocolate Scones
Total Time: 35 minutes
Yield: 15 – 25 scones
Ingredients
- 5 cups flour
- 3/4 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup butter (softened)
- 2 ½ cups buttermilk
- 2 Large Eggs
- 1 ½ cups white chocolate chips
- 1 cup frozen raspberries
Instructions
Preheat oven to 425 F.
- In large bowl or mixer; mix flour, sugar, baking powder and salt together. For easy incorporation, cube butter into 1cm cubes. If butter is already softened, skip cubing.
- On a slow speed, mix butter and dry ingredients until well combined. Once combined, add one egg at a time at a slow speed, then slowly add the buttermilk. Mix gently until just combined, do not over mix. Stir in chocolate chips and frozen raspberries. Mix until raspberries leave a few nice red streaks in the dough.
- If you would like larger breakfast scones, divide dough into about 15 pieces. If you would like smaller, side scones, or are sharing the recipe with more people, divide into up to 25 pieces. Adjust cooking time slightly, if making larger scones, cook for a minute or two more then smaller scones.
- Place dough gently on a baking sheet covered with parchment paper. Leave at least an inch of space in between each scone.
- Bake at 425 F for 20 – 25 minutes. Rotate tray 10 minute into baking time for even baking. Scones will be lightly golden around outside when ready.
Serve warm with salted butter.
If you try this recipe, we would love to see how it went! Let us know down below in the comments, or tag a photo @bearandbisoninn on Instagram, Facebook or Pinterest.
