Raspberries are intensely flavourful, but their fragility makes them a tricky fruit to employ in baking scones, Too often they shatter into seeds, and the oozing juice leaves a stained mess. In this recipe, the dough is rolled into a rectangle, then fresh berries and white chocolate chips are scattered over the surface before the dough is gently folded, which leaves the berries largely intact. The scone dough remains golden and flaky, studded with juicy pockets of tender raspberries and sweet chocolate.
They’re as pretty as they are tasty.
For the scones
- 180 g or 1 ½ c fresh raspberries, cut in half lengthwise
- 240 g or 2 c unbleached, all-purpose flour
- 113 g or 4 oz unsalted butter, cut into ½-inch pieces, divided in half (keep chilled)
- 50 g or ¼ c granulated sugar
- 2 tsp baking powder
- ¾ tsp salt
- 140 g or 5 oz milk
- 1 large egg
- 40 g or ¼ c white chocolate chips
For the glaze
- 85 g or ½ c white chocolate chips, melted and cooled
Make the scones
- Adjust an oven rack to the upper-middle position and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, 57 g or 2 oz of butter, granulated sugar, baking powder, and salt. Process until the butter is fully incorporated (15 seconds). Add the remaining butter and pulse until the butter is reduced to pea-size pieces (12 to 15 pulses). Transfer the mixture to a large bowl.
- In a medium bowl, beat the milk and egg together. Make a well in the centre of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently fold the mixture, scraping from the edges of the bowl and folding inward until a very shaggy dough forms and some bits of flour remain. Do not overmix.
- Turn out the dough onto a well-floured counter. Flour your hands—this part is very messy. Knead the dough briefly until it just comes together (about 3 turns). Using your floured hands and a bench scraper, shape the dough into a rectangle, then gently roll it into a large rectangle about 10 x 16″ and ½ inches tall, lifting gently and adding a bit more flour as needed to prevent sticking.
- Sprinkle the dough with raspberries and white chocolate chips. Starting with the long edge, roll the dough into a log, and press gently to flatten the top.
- Cut the dough into four equal squares and then cut each square diagonally to make a total of eight triangles.
- Transfer the scones to the prepared sheet, spaced 2″ apart. Bake until the scones are lightly golden on top (18-22 minutes), rotating the pan halfway through baking.
- Transfer the scones to a wire rack and cool for at least 15 minutes before adding the glaze.
Make the glaze
- Transfer the melted white chocolate to a small ziplock bag. Snip the corner of the bag and drizzle over the scones in a zigzag pattern.