When I first started this food blog, my sweet husband would send me off to Starbucks occasionally so I could get some work done without kids nagging at me and household chores staring at me all day long. Working from home can be a lot of work, friends. Starbucks to adults is what Disneyland is to kids: free WiFi, mini scones, coffee, people who don’t talk to you or fight with each other in front of you. Oh and did I mention the scones? These White Chocolate Raspberry Scones are totally inspired by the little vanilla scones that you buy at Starbucks and the recipe is adapted from the Vanilla Scone Recipe posted by my dear friend Dorothy at Crazy for Crust.
Do you have a favorite place to escape? For me, it’s definitely Stabucks with a tall coffee and a flaky pastry. Share with the group in the comments below and let’s all keep our sanity together, shall we?
TIPS FOR PERFECT SCONES
Making light, fluffy, flaky scones can seem pretty tricky but once you master a few simple steps there’s going to be no stopping you!
- Use really cold butter! Chilled butter will make the scones rise higher and make them extra flaky.
- Cut butter into cubes and then mix it together with flour with a pastry cutter or a knife until it’s crumbly.
- Scoop the flour into a measuring cup with a spoon, then level it out with a knife. Pouring the flour into the measuring cup can make it too dense and heavy.
- When using frozen fruit, like in this recipe, don’t let it thaw out. Add fruit directly from the freezer so the scones don’t get too moist or liquidy.
- If your kitchen is hot, pop the buttery crumbly dough into the freezer until you’re ready to use it. You can even make the dough ahead of time and freeze until time to make the scones.
- Don’t over mix your dough, or the scones can turn out tough.
SUGGESTIONS FOR SHAPING, CUTTING AND BAKING SCONES
- The dough will be super crumbly when you’re rolling it out. That’s ok. Just make sure to mold it with your hands as best as you can.
- Flour your hands and shape the dough into a round disk.
- Then use a pizza cutter to slice it into eight equal pieces.
- Use a spatula or pie server to transfer the pieces to a baking sheet that has been lined with parchment paper.
- When baking, really watch the edges. You’ll want them a golden brown, but not too done. There’s nothing worse than a burned, crumbly scone.
- Let the raspberry scones cool, then drizzle with some melted white chocolate chips. YUM!
MORE PASTRY RECIPES TO TRY
With just some simple tips you can make pastries and pies like a pro! Try some of these other delicious recipes:
- Chocolate Zucchini Scones
- Easy Pie Crust Recipe
- Cherry Almond Braid
- Cranberry Brie Crescent Braid
- Apple Pie Morning Rolls
- Lemon Cheesecake Crescent Braid
So when you’re needing a break from the little people in your life, you can run for the nearest Starbucks, or make your own flaky scones in your own kitchen and hide in your closet with a favorite cup of coffee. And as always I love hearing from you, so please leave a comment below. I wish you happy relaxing!
White Chocolate Raspberry Scones
- 2 cups all purpose flour
- 2 TBSPs sugar
- 1 TBSP baking powder
- 1/2 tsp kosher salt
- 6 TBSPs cold unsalted butter diced
- 1 3.4 oz small box of instant vanilla pudding mix
- 1 large egg
- 1/2 cup milk
- 1 1/2 cup frozen raspberries
- 1 cup white chocolate chips divided
- 2 tsps milk
- Preheat your oven to 425 degrees.
- Whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter until the dough is crumbly.
- Gently stir in the pudding mix, 1/2 cup white chocolate chips, and the raspberries (straight from the freezer).
- Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
- Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that's okay). Form a round circle with the dough. Slice the round into 8 equal pieces. Use a pie server to transfer the pieces to a parchment lined baking sheet.
- Bake for 19 minutes or until the bottom edges of the scones are golden brown.
- Once the scones have cooled, melt together the remaining chocolate chips and milk. Use a fork to drizzle the mixture over the scones. Allow to set and serve.