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Raspberry White Chocolate Scones

Raspberry White Chocolate Scones

After a wonderful, relaxing holiday break, it is time to get back into the routine of everyday life. I have been resisting it, wanting to hang on to the languid afternoons and laughter-filled evenings with family and friends. It is hard to face the starkness of reality again. I find my feet tripping over themselves as I settle back into old habits and the mundane quality of everyday activities. I know I must cut ties from the holidays, so to speak, so I can face work and school with a clear mind, but it is proving harder than I anticipated.

My mind keeps drifting to warm fireplaces, hearty dinners, and silly games...

Raspberry White Chocolate Scones Raspberry White Chocolate Scones

I am used to having long, slow mornings where my body can wake up with the sun and I can eat a quiet breakfast as my eyes adjust to the morning light. Life as a graduate student afforded me this small luxury, filling the rest of my afternoon with classes and homework until my job took over and filled my evenings. Mornings became my time to unwind, the small moments to share alone as I mixed up dough in the kitchen or watched the repetitious nature of morning talk shows.

My schedule in the new year, however, is just the opposite. My alarm goes off well before the dawn and I stumble around trying to find my rhythm as my eyes burn under the yellow light of the apartment. I head out to work in the dark, arriving to a windowless room, wishing my tired brain had the capacity to remember to bring a cup of coffee. Most days I do not even see the light of the sun until mid-afternoon passes. My body is slow to adjust to the new routine, confused by the sudden lack of my natural alarm clock.

Oh, I miss my solitary mornings with the sun...

Raspberry White Chocolate Scones

Though my weekday mornings may have vanished, this only strengthens my desire to fully enjoy the slow pace of the weekend mornings. I usually like to make a special breakfast for myself, whether it be waffles, pancakes, or a modest bowl of oatmeal. Over the holidays, I made a batch of these Raspberry White Chocolate Scones. They may be a simple pastry, but they lent a luxurious quality to the morning I made them and the mornings that followed.

I think we all deserve to give ourselves a little morning luxury whenever we have the space. A good scone can start a quiet morning off just right.

Raspberry White Chocolate Scones

The sharp tones of ripe raspberries meet the sweetness of white chocolate in this delightful breakfast pastry. Raspberry White Chocolate Scones are carefully mixed together to keep the raspberries whole and sprinkled with a little extra sugar before baking. Perhaps what the photographs do not display well is just how incredibly moist and tender these scones truly are. These make for a lovely treat on a weekend morning with a cup of tea or mug of coffee.

One Year Ago: Green Tea Coconut Ice Cream
Two Years Ago: Vanilla Pear Milk and Cranberry Chocolate Chip Cupcakes

Raspberry White Chocolate Scones

Yields 8 scones

2 cups (250 grams) all-purpose flour
2 tablespoons (28 grams) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85 grams) butter, cut into small pieces
6 ounces (170 grams) raspberries (fresh or frozen)
1/2 cup (85 grams) white chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Gently fold in raspberries and white chocolate chips. Set aside.

In a small bowl, beat together egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.

Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar. Bake for 25-30 minutes, or until lightly browned.

Serve warm or at room temperature, with a cup of coffee or tea.

Reader Comments (34)

Oh my gosh, these looks so good. What a great addition to Sunday breakfast!!
They say you get used to mornings. I've been at my current job for seven months and I still can't get used to getting up before the sun. I go to class right after work so I get an hour with the sun before class and more darkness. Very glad for the weekend mornings as well. :) These look fantastic. I'll have to try them out when it's my turn to host brunch.
01.6.2013 | Unregistered CommenterRachel
For me it's the other way round. I never had time to enjoy breakfast until last year. Now i love starting the day with a cup of coffee or tea, reading the news on my laptop.

The scones look delicious, I'm going to try them as soon as possible.
01.6.2013 | Unregistered CommenterAnna
Oh, I love scones! I frequently go through phases of eating nothing but scones for breakfast for weeks! These look absolutely delicious and I'll definitely be making them soon!
These look so good. I'm going to have to make these soon. Thanks.
01.6.2013 | Unregistered CommenterHeather
I'm actually looking forward to having an alarm clock and something to do in the day. Having a break from school was nice, but I'm ready to get back; I'm starting to get antsy :P

Beautiful scones!
I just had to mention - that quote is so powerful. Thank you for sharing it.
01.6.2013 | Unregistered CommenterKatie
What a beautiful quote. Perspective is so easy to come by, and yet we so often lose it. Thanks for the reminder! This cubicle ain't so bad.
01.6.2013 | Unregistered CommenterSarah
These scones are simply gorgeous!
Ugh, you've described so perfectly how I feel about going back to work. I miss those long lazy mornings spent with family so much.
Breakfast is one of my favourite moments of the day though and these would brighten it up no end. Gorgeous post.
01.7.2013 | Unregistered Commenterthelittleloaf
It is pretty rough to have to get up for work in a windowless office! Could not agree more! I find you completely miss the daylight, unless you are disciplined enough for lunchtime walks!
These scones look great! I'm a huge raspberry fan and I cannot wait to try them! Thanks :)
01.7.2013 | Unregistered CommenterJan
A really cute place in Ottawa has this type of scone, and it's always been my favorite. I can't wait to try it at home!
Beautiful pics and recipe.
01.7.2013 | Unregistered CommenterArchana
These look incredible! I'm a scones and tea kind of girl, so these are right up my alley! Yum! XO
Looks so good! I would really like to try some one day. I reckon it would be perfect with lots of jam and cream!
01.8.2013 | Unregistered CommenterSpencer
Oh my, these look incredible delicious. And I just wanted to start a diet... well. guess the diet will have to be postponed until I try these:)
Just tried making these, 1/3 cup cream was enough to wet the surface, are you sure that's correct? Didn't make a sticky dough at all.
01.10.2013 | Unregistered CommenterLesley
Lesley-- If the dough is too dry to come together, you may need to add a tablespoon or two of cream to make sure that it does. When measuring with cups, the amount of flour can vary significantly so making a small adjustment here or there won't hurt the dough. If the dough isn't sticky, but does come together that is just fine!
01.10.2013 | Registered CommenterKristin Rosenau
Beautiful scones, Krtistin. It's been a long time since I want to try to make my own and your recipe looks delicious!
Thank you for the kg equivalences, by the way ;-)
01.11.2013 | Unregistered CommenterHelena
I found your blog last Thursday and I already have a loooong list of recipes to try : ) Thank you for sharing and thumbs up for the beautiful pictures and inspiring quotes !!
I also had a little concern with the dough not being sticky ... but I am sure they are going to be divine : ) Have a great weekend !
01.11.2013 | Unregistered CommenterClaudine
These were delicious! Very soft and sweet. :)
01.14.2013 | Unregistered CommenterDjoeke
Just came across your Blog whilst looking for UK best baking blog and voila ! your blog came up ! i have to say the recipes are amazing and cannot wait to get started trying them all out ! But also love the tea /coffee rings featuring on the page ! giving it such a nice cozy touch ! almost like we are flicking through your recipe scrapbook ... a very elegant scrapbook that is ! Also need to congratulate you the photography is absolutely moving ! Love it ! Keep up the great work and i for sure will be back for more ! all the best for a very successful future! ;0)
01.16.2013 | Unregistered CommenterNikolka adam
Oh, deliciousness! I miss having these available in town! I suppose that I will need to just bake my own!
01.16.2013 | Unregistered CommenterDakotapam
Yum these look so delicious! White chocolate and raspberry is my absolute favourite combination, so very excited to try making these :)
Nice recipe:)
I just read how to grow raspberries so now I know what make when they are ready.
Thanks for sharing.
02.4.2013 | Unregistered CommenterJill
These look wonderful! Question for you...can they be baked a day in advance and stored in an airtight container for the next morning or will they already begin to harden? Alternatively, can the dough be made the night before and then refrigerated until they are ready to be baked the next morning?
You have a beautiful site!!
Thanks, C.
05.2.2013 | Unregistered CommenterChristina F.
Christina-- In my experience, the scones get too soft the next day if kept in an airtight container. Instead, I would make the dough, cut the triangles and then freeze them. In the morning, you can transfer these to the baking sheet and bake as directed, adding a few minutes to make up for the frozen start. This way you can get the bulk of the work done ahead of time and have fresh-baked scones the next morning.
05.2.2013 | Registered CommenterKristin Rosenau
I recently visited Ireland, and discovered a great cafe in Drogheda, North of Dublin. I ordered raspberry and white chocolate scones, as they sounded utterly scrumptious, and I wasn't disappointed! Having just found the photo of them on returning home, I was moved to search for a way to recreate them at home...and your recipe will do nicely! Thanks!
05.26.2013 | Unregistered CommenterKev Moore
Thank you! I made these this morning and they were devoured in 15 minutes.
07.4.2013 | Unregistered CommenterAngela
I just baked these....they are a winner. Delicious! Including myself, 4 taste testers :) This recipe is a keeper. Thank you for sharing!
07.28.2013 | Unregistered CommenterMartha
I have left over sour cream I need to use up in my fridge. Would I be able to sub the heavy cream here for sour cream? Would the measurement change at all? Making scones in the past I have used sour cream but that was for blueberry/blackberry recipes. Not sure if the flavor will work with the raspberry and white chocolate. Let me know what you think!! I rather not make a trip to the store if I don't have to!
08.22.2013 | Unregistered CommenterChelsea
Chelsea-- You can (and I bet it would taste great). You may need the same amount or a little more sour cream to get the right consistency.
08.22.2013 | Registered CommenterKristin Rosenau
Hi, I just want to say this is a great recipe and I've baked them twice now. I'm not as good when it comes to techniques and baking and I was wondering if you have any extra tips to help make them look like yours. Any particular brand of ingredients. And if using bleached or unbleached flour helps. Thanks.
09.21.2013 | Unregistered CommenterWayne
Another great recipe from you! I'm seriously addicted to your blog--your photos, and your writing especially, are mouth-wateringly lovely. I had to add a bit more heavy cream to make the dough come together, and I subbed in 1/2 whole wheat flour and some blueberries (I didn't have enough raspberries) and they turned out deliciously. Thanks for this recipe!
01.15.2014 | Unregistered CommenterEmily

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