White Chocolate Raspberry Scones

Are you a scone fan? At one time, I didn’t think I was. Every scone I’d tried was dry, tasteless, and totally not worth the calories. Many of them tasted more like two-day-old croissants than the fancy tea-time snack they were purported to be. Even the ones covered in icing seemed to disappoint.

But then my cousin introduced me to these: her famous white chocolate raspberry scones. Because I adore the white chocolate + raspberry flavor combo (especially at The Cheesecake Factory!), I had to give these a try.

I was surprised when I first saw them. They didn’t look dry at all! In fact, they almost looked…wet. I have never seen scones like these before or since. They are the moistest scones ever! They’re loaded with frozen raspberries, plus they contain milk, eggs, and yogurt, so they do not get even a little dry.

These scones are also underbaked slightly. You can bake them until they begin to brown more and they’ll still have plenty of moisture to them (just add a few minutes to the suggested baking time below), but I like mine to be extra soft. They’re chewy and sweet, with just the right amount of tang from the raspberries.

You can cut the dough into however many scones you like. If I’m bringing these to a potluck or event, I usually slice them into 20 or so mini scones, but if I’m making them for breakfast, I make about 12 larger ones. Just use a pizza cutter to slice them up however you want. I press the dough on a pizza stone and slice them once right before baking, and then I go over them with the pizza cutter again after they’ve finished baking and puffed up a bit.

I just made these for a Galentine’s Day brunch on Saturday, and they’d also make the perfect Valentine’s Day breakfast! Or dessert. They have enough chocolate chips to qualify for that, too, I’m pretty sure. 😊

Because of the raspberries in these, I’d recommend finishing them off within two days, or the fruit will start to go bad. You could also try freezing them to prolong their lives, but I have yet to try that so I’m not sure how effective it will be! Let me know if you try it!

Happy Valentine’s Day to you all! May your February 14th be extra sweet! ❤️

WHITE CHOCOLATE RASPBERRY SCONES
Yield: approximately 12 scones or 24 mini scones

Ingredients:
2 1/2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 cup butter (1 stick)
1/3 cup milk (I used skim)
1/3 cup nonfat vanilla yogurt
1 egg
1 Tbsp. vanilla
11 oz. package white chocolate chips
10 oz. package FROZEN raspberries (about 1 1/2 cups)

Instructions:
Preheat oven to 350 degrees.

In a medium-sized bowl, combine flour, sugar, and baking powder until well-mixed. Cut butter into chunks and add to dry ingredients, mixing with a pastry blender (or a fork if you don't have a pastry blender) until butter is in pea-sized pieces.

In a large bowl, combine milk, yogurt, egg, and vanilla. Add dry ingredients, stirring until just combined. Fold in chocolate chips and raspberries.

Press dough into a circle on a pizza stone or parchment-covered baking sheet. The dough should be about 1/2 inch thick. Using a pizza cutter, slice dough into either 10 triangles for regular-sized scones or about 20 small triangles for mini scones.

Bake scones for 25-30 minutes or until edges have just begun to brown. Remove from oven and go over the scones with the pizza cutter again. Let cool and serve immediately or store in a covered container for up to 2 days.