Raspberry White Chocolate Scones
The View From the Great Island
These berrylicious Raspberry White Chocolate Scones have the uncanny ability to brighten anyone's morning. Pop a couple of these pretty bakery style scones on a tray with a great cup of coffee and some fresh debi lilly design™ flowers and you've got the makings for one epic breakfast in bed!
makes about 8 large scones
- 1.25 cups fresh raspberries, rinsed and dried well
- 0.5 cup granulated sugar
- 2.25 cups all purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 8 tbsp unsalted cold butter
- 0.5 cup cold buttermilk
- 0.5 cup white chocolate chips
- 1.5 cups confectioners sugar
- seeds of a vanilla bean
- milk, half and half, or cream for thinning
- Set oven to 375F. Line a baking sheet with parchment paper and set aside.
- Add the flour, sugar, baking powder, and salt to the processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs. Add the berries and white chocolate and pulse a few times to break them up, but don't go too far, you want them chunky, not pureed.
- Remove the mixture to a large mixing bowl and add in the buttermilk and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut our the scones. You can also cut the dough into squares if you prefer.
- Put the scones in the freezer for 1/2 hour.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
- Let cool before glazing with the vanilla bean glaze.
- To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..