Easy to make and even easier to inhale in one sitting. These are buttery, mouthwatering and bursting with sweet, tart fresh raspberries.
I’m not ready to let go of Summer. On the same token, I’ve already been planning new autumn recipes that I can’t wait to release! I’ll hold off for as long as I can by sharing fruity delights. Hope you all enjoy this one-we sure did!
Raspberry White Chocolate Chunk Scones
Easy to make and even easier to inhale in one sitting. These are buttery, mouthwatering and bursting with sweet, tart fresh raspberries.
Ingredients
- 1 stick cold butter, grated or diced
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz bar white chocolate, chopped
- 3/4 cup fresh raspberries, rinse
Instructions
- Preheat oven to 400 degrees and spray your scone pan with non-stick cooking spray.
- First, mix the milk and sour cream together in a small bowl and set inside the fridge until ready for use.
- Next, mix together the flour, sugar, brown sugar, baking powder, baking soda and salt in the base of your mixer. Add the butter and mix in. Drizzle in the milk mixture and continue mixing with the paddle attachment until well combined. The dough will be shaggy-that's totally okay! Sprinkle and fold in the raspberries and white chocolate chunks, folding with a spatula.
- Divide dough in the eight scone cups in the pan. Baking for 20-24 minutes until the tops are golden. Serve warm or at room temperature. Store leftovers in an airtight container.
