The Pioneer Woman Tasty Kitchen
Profile Photo

Raspberry White Chocolate Scones

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Flaky and buttery scones get a zip of flavor from raspberries and an extra punch of sweetness from white chocolate chips.

Ingredients

  • 3 cups Bob’s Red Mill Gluten Free 1 To 1 Flour Blend
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • ½ cups White Sugar
  • 1 stick Butter, Cold
  • 1  Egg
  • 1 cup Buttermilk
  • ⅔ cups White Chocolate Chips
  • 1 cup Frozen Raspberries

Preparation

In a stand mixer, combine flour, baking powder, salt, and sugar.

Cut butter into cubes and add to the mixer. Mix until butter is pea-sized. Add egg and buttermilk to the mixer and mix until fully combined.

While mixer is still running, add white chocolate chips, followed by frozen raspberries. Mix until just incorporated into the dough (try not to over-mix or the raspberries will be mushed throughout the dough).

Divide dough in half and form into disks. Cover with cling wrap and chill for 20 minutes (or overnight).

Preheat oven to 350ºF. Remove the chilled dough, take off the cling wrap, and cut into eighths (cut in half, then in fourths, then in eighths). Repeat with remaining disk of dough.

Arrange scones on a baking tray and bake for 30–35 minutes. They will puff up slightly and start to become golden brown on the tops.

Remove from oven and allow to cool slightly before moving to a cooling rack. Serve as soon as they are cool enough to handle.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten-Free Buttermilk Biscuits
Profile Photo by Alycia Stray in Breads
Buttery and flaky, these buttermilk biscuits are easy to make and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Gluten-Free Buttermilk Scones
Profile Photo by Alycia Stray in Breads
Fluffy and buttery scones that can be enjoyed alone or with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Oatmeal Biscuit
Profile Photo by Beth Pierce in Breads
Oatmeal Biscuits are soft sweet biscuits made from flour, oatmeal, butter,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Easy Pumpkin Scones
Profile Photo by Nora Rusev in Breads
Who doesn't love a good homemade Pumpkin Scone on a crisp...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Blueberry Sourdough Biscuits
Profile Photo by Deborah Vogts in Breads
Here's another biscuit recipe using my sourdough starter. Grands Biscuits used...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate