Most Delicious Raspberry Scones In The World Ever ordered a scone that looked delicious and then you bite into it only to be disappointed again? It’s dry and bland and well, very British! Not so with this recipe! You will amaze family and friends alike with these ultra delicious and moist white chocolate raspberry scones! Step 1 In a large bowl mix the following ingredients: 3 cups flour 1/3 cup sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt (I use 1/4 tsp) Step 2 With a pastry blender cut in 3/4 cup cold butter Don’t use margarine, whatever you do! That will not only spoil the flavor of the scones, but will also ruin your health with the saturated fats! Step 3 Pour in and stir just until moist 1 cup buttermilk Step 4 Mix in gently 1 cup white chocolate chips I am stressing the word “gentle” here. Vigorous over mixing is not good. Step 5 Very gently blend in 1 cup frozen raspberries Make sure the raspberries are good and frozen so the juice doesn’t bleed into your dough and discolor it. Or you can use fresh raspberries if you like. Really even if the dough is discolored it is still freakin’ delicious! Step 6 Mix until a ball of dough forms. Do not over mix! Take enough dough to roll out an approximate 7″ round and 1/2 inch thick slab. Cut into triangles. Brush with melted butter and sprinkle with sugar. Bake at 425 degrees Fahrenheit for10-12 minutes. Step 7 Eat the remaining dough while the scones are baking…..well, actually I wouldn’t do that although the dough is so good you might be tempted. I would use the remaining dough to make another round of scones. You won’t be sorry that you were patient enough to wait for them to bake! Step 8 ENJOY! You deserve it! The absolutely most delicious scones in the world. There’s not a Brit in this world that can ace your scones when you use this recipe! Enjoy, my friend! SummaryRecipe NameWhite Chocolate Raspberry SconesPublished On 2014-01-11Preparation Time 15MCook Time 12M Total Time 28MAverage Rating 3 Based on 15 Review(s) The following two tabs change content below.BioLatest Posts Kaija Beishline Latest posts by Kaija Beishline (see all) White Chocolate Raspberry Scones Recipe to Die For - January 11, 2014 10 Responses Kimberly January 21st, 2014 Perfect recipe! Thank you for sharing. Reply Deborah January 30th, 2014 I made these this morning and i’m not sure what i did wrong but they ended up in the garbage. The batter would not form into a ball and they turned to mush as they baked. I tried flipping them and then they cooked too long. I followed the instructions exactly. Was there supposed to be an egg in the batter? I was so excited about making them, they looked so wonderful. I hope other folks have better luck than i did. I have made scones before and they are relatively simple to make. Reply Kaija January 30th, 2014 Try cutting back a bit on the amount of flour you use. These scones are seriously amazing! Reply Rus February 19th, 2014 Amazing! Absolutely beautiful and delicious!! Reply Cacy Dietrich March 2nd, 2014 I chose this recipe for my first attempt at making scones. OMGoodness they were marvelous. Kudos!!! I’d like to make a couple of recommendations: Use frozen butter and grate it in a food processor. Cut the frozen butter into the flour. This makes the scones incredibly light and flaky. Use Ghiradelli White Chocolate – with great chocolate comes great scones. Also, I used frozen, whole blackberries because that is what I had on hand, and they were FABULOUS!!! Thank you so much for sharing this recipe. My family of picky eaters LOVED it! Reply ljt March 9th, 2014 FABULOUS!!!!!!! I add a little extra buttermilk and needed to bake about 5 minutes longer but they turned out wonderfully…especially when still warm! Reply sandy April 6th, 2014 Made these yesterday for day ling class. I think they were gone before lunch. I grated frozen butter and then stirred butter into flour. Also I used chocolate chips because I prefer chocolate taste. Brushed with milk and then raw sugar. Great wsy to use ip my frozen raspberry supply. Mmmm. Reply Jody April 13th, 2014 These were awesome! My whole family loved them. I did add about 1/4 cup more buttermilk. They tasted wonderful fresh and even the next day for breakfast still moist and delicious. Reply organic girl June 3rd, 2014 I made these after having them in a cafe this weekend. They turned out fab! I didn’t have any problem with the recipe. All measurements were bang on, however I did cook them longer at 400 in a convection oven. Will make again Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.