Most Delicious Raspberry Scones In The Worldflour-in-a-bowl

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)

flour-with-butter

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!

adding-milk-to-scone-dough

Step 3
Pour in and stir just until moist
1 cup buttermilk

toll-house-white-chocolate-chips

Step 4
Mix in gently
1 cup white chocolate chips

I am stressing the word “gentle” here. Vigorous over mixing is not good.

scone-dough-with-raspberries

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!

white-chocolate-raspberry-scones-dough

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.

tasting-scone-dough

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!

raspberry-chocolate-scones

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!

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Kaija Beishline

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9 Responses

  1. Deborah.lapres@gmail.com'
    Deborah

    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
    • Dbeishline@hotmail.com'
      Kaija

      Try cutting back a bit on the amount of flour you use. These scones are seriously amazing!

      Reply
  2. cutecacy78@gmail.com'
    Cacy Dietrich

    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
  3. lmclean@eagle.ca'
    ljt

    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
  4. robisons53@Gmail.com'
    sandy

    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
  5. kjcch@hotmail.com'
    Jody

    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

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