Raspberry White Chocolate Scones
A light delicious basic scone recipe that is moist and flavorful. Add your favorite fruit, white chocolate chips, and frosting for a beautiful brunch dish.
Recipe type: Breakfast, Brunch, Dessert
Serves: 8 to 15 scones
  • 2 cups flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick or 8 tablespoons unsalted butter, frozen
  • ½ cup sour cream
  • 1 large egg
  • ⅓ cup powdered sugar
  • 1 teaspoon milk
  • ⅓ cup each white chocolate chips & craisins
  • ⅓ cup each raspberries & blueberries
  • ½ cup raspberries or blueberries
  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking soda, salt, and baking powder.
  3. Use a blender to break up butter, or grate using the large holes on the grater. I used the Ninja Master Prep Pro to combine the butter with the dry ingredients.
  4. Stir in the rest of the flour mixture, then use fingers to mix it until coarsely blended.
  5. If using craisins and white chocolate chips, add them now. Since they are firm, they will hold up as you mix the batter.
  6. Whisk together sour cream and egg, then stir into mixture until its in large clumps. Again, you may need to use your hands to gather the clumps together.
  7. If using fresh or frozen berries add them now. They will break up a little bit when mixing.
  8. Work together with your hands until thoroughly blended. Shape it together in a ball.
  9. On a lightly floured surface (I suggest parchment paper), roll into a ball, then flatten to ½ to ¾ inch thick.
  10. Sprinkle with 1 tablespoon sugar.
  11. Cut into triangles, 8 large or more smaller ones.
  12. Place 1 inch apart on a cookie sheet lined with parchment.
  13. Bake 15 minutes, or until lightly browned.
  14. Cool 5 or 10 minutes, then frost if you wish.
  15. For frosting, mix milk with powdered sugar. Add additional milk by drops until just thin enough to drip onto scones.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/raspberry-white-chocolate-scones-and-more/