To me, these raspberry and white chocolate scones are the perfect flavour combination. Each bite of warm, oozing white chocolate is like a pop in your mouth. Adding raspberry jam to them just enhances the tartness that the raspberries bring to the table.
Head straight on to the Recipe For ♥ Raspberry And White Chocolate Scones ♥
Learning Dutch
Other than speaking English and Afrikaans, I have also been formally taught Hebrew and French. My grandparents spoke German and even though I don’t speak it, I can grasp enough words to more-or-less know what is being said. I am self taught in Italian and would consider my proficiency fairly good. When Mark moved to The Netherlands I was not too concerned about learning Dutch. People his age speak English and being able to read Afrikaans makes reading Dutch fairly easy. But now I am learning Dutch (for the second time in my life), and I am hoping to be confident in speaking it when we go to visit him next year. I was interested to learnt that the word scone might derive from the Dutch word schoonbrood. It translates to fine white bread, which is what a plain scone really is.
Raspberry And White Chocolate Scones
I made these raspberry and white chocolate scones several times. It was a case of practice until perfect. I did not want to share a recipe I was not 100% happy with. And to get these scones to be exactly what I imagined took three goes. Not that I am complaining as I can eat scones every day. My waist line might not approve, but my happy hormones do. This is an ingredient combination that I think works extremely well together. White chocolate is so sweet, and raspberries tart, that the flavours work off each other. Do you have a favourite flavour combination? If so, what is it?
Take a look at this inspiring recipe for #ISW2024 ♥ Raspberry And White Chocolate Scones ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Raspberry And White Chocolate Scones
Ingredients
- 400 g flour, plus extra for dusting
- 90 g salted butter, cubed
- 45 g xylitol
- 10 mls baking powder
- 160 g raspberries
- milk to take the total liquid to 245mls
- 100 g white chocolate, broken into small pieces
Method
- Preheat the oven to 220° Celsius
- Place the flour, butter, xylitol and baking powder into a stand mixer bowl
- Beat on low speed until fine bread crumbs form
- Place the raspberries into a measuring jug and use a fork to mash them
- Add milk until you have a total volume of 245mls
- Make a well in the centre of the flour and pour the liquid in
- Use a knife to bring the dough together
- Add the chocolate and gently knead into the dough
- Tip the dough out onto a lightly floured surface, shape into a disc, and pat down to 3cm high
- Cut into 8 wedges and place the scones onto a lined baking tray
- Place into the oven and bake for 20 minutes
- Cover the top of the scones with baking paper and bake for a further 15 minutes
- Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool until you are ready to serve them
This is my second submission to ISW2024.
See the links below for blog posts I published on August 14:
- 2022: The World Of African Wildlife
- 2020: Courgette And Feta Scones
- 2019: Bish Bash Bosh!
- 2017: Marinara Sauce
- 2015: Raw Cheesecake
- 2014: Carrot Purée Ravioli
- 2013: From Nature To Plate
I love raspberry and white chocolate together. A classic combo! I do love dark chocolate and hazelnuts and dark chocolate with violet cream is a huge favourite. How clever of you Tandy to speak so many languages. I have studied Japanese, Latin, French and Spanish in my time, but I don’t really speak any of them, especially the Latin :-).
Cheers
Sherry
I need to try the violet cream! And well done for learning Japanese. I don’t think I would cope with the writing 🙂
My husband would totally enjoy these scones as the is a huge fan of raspberries and white chocolate. I like that you baked these with xylitol 🙂
Thank you Angie 🙂
These raspberry and white chocolate scones look heavenly! The blend of sweet and tart must make every bite a delight. I love how you perfected the recipe—definitely worth the effort!
Thank you so much for the compliment Doris 🙂
I’ve only tasted scones once on a cruise ship and I wasn’t thrilled. These sound amazing. You must be very good at learning languages. My husband speaks 3 languages (English, French, and Arabic) fluently and some Italian. I only speak English fluently and can get by in Hebrew.
I would love to be fluent in French, but I find it so difficult!
A marriage made in culinary heaven the scones sound delicious, Tandy 🙂
Thank you so much Carol 🙂
Hi Tandy, these sound like very nice scones – rather decadent.
Very decadent 😉