White Chocolate Raspberry Scone

White Chocolate Raspberry Scone

Terra Nelson

504g (3 cups) All Purpose Flour

54g (1/4 cup) Brown Sugar

2 tsp. Baking Powder

½ tsp. Baking Soda

3g (½ tsp.) Kosher Salt

115g (1/2 cup) 1 stick unsalted, chilled, Butter

362g (1 ¼ cup) Buttermilk

1 large Egg

100g (3/4 cup) White Chocolate Chips

168g (6oz. container) Raspberries (pop in freezer for 30mins for better results)

Sugar in the Raw or Demerara Sugar for topping

Sift together Flour, Brown Sugar, B. Powder, B. Soda, and Salt in a large bowl. Cube chilled butter and add to flour mixture, blend together with hands or pastry cutter until there are no butter pieces bigger than the size of a pea. When butter and flour are correct consistency, make a well in the center of the mixture and add your buttermilk & egg mixture. Fold together with spatula until just combined, don’t over mix. Add your white chocolate chips and frozen raspberries to mixture and gently kneed, once again, don’t overwork your dough.

When all ingredients are combined, turn dough out onto a lightly dusted surface. Round and pat into a 1” thick disk. Cut into 8 wedges and transfer to parchment-lined baking sheet. Place sheet pan with scones in refrigerator and chill for 25-30 minutes. While waiting for scones to chill, preheat oven to 375°. Pull scones out of fridge, brush dough with cream or milk and sprinkle with sugar in the raw or demerara sugar. Bake scones at 375° until they are golden brown, 20-25 minutes.

Bake at 375° for 25-30 Minutes.

Make sure dough has chilled for at least 25 minutes before baking.