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Raspberry-White Chocolate Scones
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Prep Time:
45 minutes
Cook Time:
265 minutes
Total Time:
820 minutes
Chef John's white chocolate scones are enhanced with flavorful dried raspberries, creating a perfectly textured, tender treat that is light yet satisfying.
Ingredients:
  • 2 (6 ounce) containers fresh raspberries
  • 2.5 ounces white chocolate, or as needed
  • 2 cups all-purpose flour, or more as needed
  • 1 tablespoon white sugar, or more to taste
  • 0.5 teaspoon kosher salt
  • 4 teaspoons baking powder
  • 5 tablespoons ice cold unsalted butter
  • 0.75 cup milk
  • 2 tablespoons sour cream
  • 1 large egg
  • 1 tablespoon milk
Instructions:
  • Preheat the oven to a gentle 225 degrees F (110 degrees C).
  • Prepare a baking sheet with a silicone liner.
  • Arrange fresh raspberries neatly on the prepared baking sheet, ensuring they are spaced about 1 inch apart.
  • Bake in the preheated oven for 4 hours, then let the berries sit inside with the oven off for 8 hours or overnight.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet with a silicone liner.
  • Coarsely chop dried raspberries, making sure to measure out ½ cup for this recipe. Save any remaining for later.
  • Using the fine side of a grater, grate white chocolate until you reach ½ cup.
  • In a mixing bowl, whisk together 2 cups flour, sugar, salt, and baking powder. Grate cold butter into the mixture, tossing occasionally to coat with flour. Once all butter is added, use a pastry blender to incorporate it into the flour. Finish by adding grated white chocolate and gently tossing to combine.
  • Combine ¾ cup of milk and sour cream in a liquid measure, then add it to the flour mixture. Gently mix with a fork until a shaggy dough forms.
  • Place the dough on a well-floured surface and gently shape it into a rectangle, about ¾-inch thick and twice as long as wide, adding flour as needed if sticky.
  • Sprinkle dried raspberries evenly over the dough and press gently to spread them almost to the edges. Fold one third of the dough over the center, press down, then repeat with the other side to create three layers of scone dough.
  • Using a bench scraper, divide the rectangle in half, then slice each half into 2 triangles. Place the scones onto the baking sheet lined with parchment paper.
  • Combine the egg with a splash of milk for a rich wash. Gently brush the delightful mixture over each scone and finish off with a sprinkle of sugar for a sweet touch.
  • Bake in the preheated oven's upper center until golden brown, approximately 25 minutes.
  • Transfer the dish to a cooling rack and allow it to cool completely for around 30 minutes before serving.

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