White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

Every once and a while when I have had a hard day with the girls, Jonathan will come home and say, “You need to get out of here.  Just go and don’t come back for a couple of hours!”  I always head towards this wonderful local coffee shop five minutes from our home.  They make the most delicious London Fog (English breakfast tea with steamed milk and vanilla) and raspberry and white chocolate scones.  I sip, eat and read.  By the time I come home, my soul is refreshed.  So this recipe is my attempt to recreate the raspberry white chocolate scones!

Makes 15-18 scones

3 c flour (I used white whole wheat but if you only have white on hand that is ok too)

1 Tbs baking powder

1/4 tsp salt

2 sticks butter

1/4 c sugar

3 large eggs

1 tsp vanilla

2/3 c plain yogurt

1 c premium white chocolate chips (most stores will have premium white chocolate chips…you can taste the difference!)

6 oz raspberries (rinsed and patted dry)

Preheat oven to 400 degrees.  In large bowl beat the butter until creamy.

photo 1Add in eggs, sugar, and vanilla until fluffy.  In another bowl whisk flour, salt and baking powder together. Incorporate dry ingredients into wet (the mixture will be dense and doughy!).  photo 2Incorporate yogurt which will make the mixture wetter.

photo 3Incorporate raspberries and white chocolate (it’s ok if raspberries get broken up while you mix together).  photo 1-1With an ice cream scoop, scoop dough onto baking sheet 2″ apart.

photo 3-1Bake for 20 minutes until fork comes out clean.

White Chocolate Raspberry Scones
Author: 
Recipe type: Scones
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These scones combine the tartness of raspberries and the creamy sweetness of white chocolate chips. They are inspired by one of my favorite coffee shops in Lexington.
Ingredients
  • 3 c flour (I used white whole wheat but if you only have white on hand that is ok too)
  • 1 Tbs baking powder
  • ¼ tsp salt
  • 2 sticks butter
  • ¼ c sugar
  • 3 large eggs
  • 1 tsp vanilla
  • ⅔ c plain yogurt
  • 1 c premium white chocolate chips (most stores will have premium white chocolate chips...you can taste the difference!)
  • 6 oz raspberries (rinsed and patted dry)
Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl beat the butter until creamy.
  3. Add in eggs, sugar, and vanilla until fluffy.
  4. In another bowl whisk flour, salt and baking powder together.
  5. Incorporate dry ingredients into wet (the mixture will be dense and doughy!).
  6. Incorporate yogurt which will make the mixture wetter.
  7. Incorporate raspberries and white chocolate (it’s ok if raspberries get broken up while you mix together).
  8. With an ice cream scoop, scoop dough onto baking sheet 2″ apart.
  9. Bake for 20 minutes until fork comes out clean.

 

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