Raspberries, raspberries and MORE raspberries! I still can’t get enough of these little guys. They have been a part of my daily menu for the last few weeks. I am using them in lemonades, salads, smoothies, desserts… EVERYWHERE!
This time I want to share a summer recipe that became an instant favorite with my family. White chocolate raspberry scones with orange glaze. What a yumminess! I made them when we had my parents and sisters over for dinner and oh boy, they vanished really quickly!
It’s really hard to describe these little delights because they have so many different flavors! Delicious, soft, tender… The combination of white chocolate and raspberries is a win win! Oh and that lovely orange glaze just takes these scones to another level!
I have to make more of these since I hardly got any from the batch I made for my family. This time, however, they will be all mine! Okay, MAYBE I will share a few bites with my hubby… I will think about it. Hahaha!
Now go and make these beauties! Enjoy!
- 1/4 cup granulated sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour , plus more for dusting the work surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter , frozen
- 3/4 cup raspberries (I used fresh, but put them in the freezer for 20-30 minutes before using)
- 1/3 cup white chocolate chips or chunks
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon butter , melted
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or Silpat. Set aside.
In an electric stand mixer on the lowest speed setting, combine sugar and orange zest. Add in the flour, baking powder, baking soda and salt, and mix together well.
Grate butter into flour mixture on the large holes of a box grater and use your fingers, or a pastry cutter to crumble mixture together. Set aside.
In a small bowl, whisk together egg, vanilla extract, and heavy cream. Pour wet ingredients over dry ingredients, and using a rubber spatula, fold until just combined. Gently fold in the raspberries and chocolate chips (chunks). Some of the berries may get crushed, but don't worry. Try not to overmix the dough, otherwise the scones will get tough. The dough will be wet, sticky and shaggy.
Work the dough into a ball with floured hands and turn out onto a lightly floured surface (if the dough is too wet to come together, dust with flour 1 tablespoon at a time – adding just enough for dough to come together into a ball). With floured hands, pat dough into an 8 inch round and cut into 8 equal wedges with a floured knife or pizza slicer. Carefully transfer wedges to prepared baking sheet, spacing 2 inches apart.
Bake for about 15-20 minutes, or until scones are very lightly golden and cooked through. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the glaze by mixing together the powdered sugar, melted butter, vanilla and orange juice in a small-size bowl. If glaze is too thick, add more orange juice. If it is too thin, add more powdered sugar. Drizzle glaze over the scones and serve.
Scones can be stored in an airtight container for up to 2 days.