Recipe: Raspberry White Chocolate Scones
Cook Time: 20 minutes
Prep Time: 1 hour
Total Time: 1 hour 20 minutes
Description:
I adore the indulgent sweetness of Dunkin’ Doughnuts’ raspberry white chocolate scones, but a disagreement with one of the workers there left me feeling uneasy about patronizing the establishment. Thus, I embarked on a culinary adventure to replicate these delightful treats at home. This recipe is my own interpretation, and while there’s always room for refinement, I believe it’s a fantastic starting point for creating the perfect copycat scone.
Recipe Category: Scones
Keywords: Quick Breads, Breads, European, Healthy, Brunch, Oven, < 4 Hours
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Sugar | 1 cup |
| Baking powder | 1 1/2 tbsp |
| Salt | 1/2 tsp |
| Buttermilk | 1 3/4 cups |
| Fresh raspberries | 1 – 1 1/2 cups |
| White chocolate chips | 1 cup |
| Sugar (for sprinkling) | A LOT |
Nutritional Information (per serving):
- Calories: 314.5
- Fat Content: 5.3g
- Saturated Fat Content: 3g
- Cholesterol Content: 3.4mg
- Sodium Content: 288.8mg
- Carbohydrate Content: 60.2g
- Fiber Content: 1.8g
- Sugar Content: 27.3g
- Protein Content: 6.7g
Recipe Yield: 12-14 scones
Instructions:
-
Preheat oven to 375°F (190°C).
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In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix until well combined.
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Gradually pour in the buttermilk, stirring continuously until a dough begins to form.
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Gently fold in the fresh raspberries and white chocolate chips until evenly distributed throughout the dough.
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Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes. This step helps the dough firm up and makes it easier to handle.
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Once chilled, turn the dough out onto a well-floured surface. Using your hands, pat the dough down to about 3/4 inch (2 cm) thickness.
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Using a sharp knife or a pastry cutter, cut the dough into 12-14 triangles, depending on your desired serving size.
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Place the cut scones onto a lightly greased baking sheet, leaving some space between each scone to allow for spreading while baking.
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In a small bowl, whisk the egg white until frothy. Brush the tops of the scones with the beaten egg white. This will give them a beautiful golden sheen when baked.
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Sprinkle a generous amount of sugar over the tops of the scones. The sugar will create a delicious crunchy crust as the scones bake.
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Bake the scones in the preheated oven for about 15-20 minutes, or until they are golden brown and cooked through.
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Once baked, remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
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Serve the raspberry white chocolate scones warm or at room temperature, with a cup of tea or coffee for a delightful breakfast or snack. Enjoy! 🫖☕
