Raspberry White Chocolate Earl Grey Scones

These Raspberry White Chocolate Earl Grey Scones are fragrant with fresh and freeze-dried raspberries and Earl Grey tea flecked throughout. White chocolate adds a little sweetness to the cream scones.

Raspberries and Earl Grey are possibly one of my favourite flavour combinations.

The fragrance from the Earl Grey tea and the fresh tartness from the raspberries complement each other so well, as in my Raspberry Earl Grey Cream Puffs.

Why this recipe works

This recipe is a great way to use up that leftover heavy cream you've got in the fridge.

Using a food processor easily cuts the butter into the flour mixture, saving time and effort.

I love the combination of using fresh and freeze-dried raspberries in this recipe.

Since fresh raspberries can bleed into the dough and make it moist, using freeze-dried raspberries adds that raspberry flavour without additional moisture.

Ingredients you'll need

• all-purpose flour: regular flour works fine here
• baking powder: acts as a leavener and gives the scones lightness
• granulated sugar: adds a little sweetness to the dough
• Earl Grey tea: I used 2 tea bags; you can use loose leaf tea if you have that on hand
• salted butter: cold, cubed if you like, but you can leave it in a chunk too since we're using the food processor
• fresh raspberries: pat dry
• freeze-dried raspberries: you can find these at gourmet and health food stores, or online
• white chocolate: I used chips, but you can use chopped chocolate chunks too
• heavy cream: with at least 36% milkfat (MF)

How to make them

Make the scones:

In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.

Pulse a few times until the the mixture resembles coarse breadcrumbs.

Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.

Make a well in the centre and pour in the heavy cream.

Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.

Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.

Wrap it up and place into the fridge to rest for 15 minutes.

Preheat oven to 400F.

Lightly dust the scone dough with flour.

Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.

Place the scones onto a parchment-lined baking sheet and brush the tops with cream.

Bake the scones at 400F for 18-20 minutes.

Remove from oven and transfer to a wire rack to cool.

Make the glaze:

In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.

Adjust with additional powdered sugar or milk to your desired consistency.

Drizzle the glaze over the tops of the scones.

Sprinkled crushed freeze-dried raspberries over the top.

Enjoy the scones on the same day.

FAQs, tips & troubleshooting

What can I use if I don't have a food processor?

If you don't have a food processor, you can still make the recipe.

Use a pastry cutter or a fork to cut the butter into the flour, until it resembles course crumbs and proceed with the recipe.

My scone dough is wet.

A little moisture is fine.

The fresh raspberries will bleed a little into the dough.

Make sure the raspberries are dry before adding them into the flour.

Take care not to smash the raspberries while folding it into the flour.

Dust the work surface and the scone dough with a little flour to make it easier to work with.

Do I need to chill the dough?

It's best to chill the dough just for a few minutes, to let the flour absorb any moisture and let the glutens rest.

However, you can proceed without chilling with no issues.

Can I cut them into circles instead?

Of course, you can use a round cookie cutter and cut out round shapes.

How to enjoy & store

Enjoy the Raspberry White Chocolate Earl Grey Scones freshly made.

Store the scones at room temperature for up to 1 day.

You can store unglazed scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.

How to reheat

Reheat the scones in a 350F oven for 8-10 minutes, until warmed through.

You can use a microwave to reheat the scones in a pinch, however, note that the glaze on the scones will melt and the texture of the scone will not be as light and flaky.

Other recipes you may like

Be sure to check out these recipes:

Raspberry Earl Grey Cream Puffs

Matcha Almond Scones with Bergamot Glaze

Raspberry Rose Lychee "Ispahan" Croissant

Earl Grey Bergamot Loaf

Chocolate-Dipped Earl Grey Shortbread Cookies

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Raspberry White Chocolate Earl Grey Scones

These Raspberry White Chocolate Earl Grey Scones are fragrant with fresh and freeze-dried raspberries and Earl Grey tea flecked throughout. White chocolate adds a little sweetness to the cream scones.

Prep Time10 minutes mins

Cook Time20 minutes mins

Chilling Time15 minutes mins

Total Time45 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American, British

Servings: 4

Calories: 419kcal

Author: Michelle

Equipment

• food processor

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Scones:

• 120 g all-purpose flour
• ½ tablespoon baking powder
• 15 g granulated sugar
• 2 bags Earl Grey tea or loose leaf
• 40 g salted butter cold
• ½ C fresh raspberries pat dry
• ¼ C freeze-dried raspberries
• ¼ C white chocolate chips
• 125 ml heavy cream + extra for brushing the tops

Glaze:

• 1 tablespoon heavy cream or milk
• 3-4 tablespoon powdered sugar
• ½ teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

Make the scones:

• In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
• Pulse a few times until the the mixture resembles coarse breadcrumbs.
• Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
• Make a well in the centre and pour in the heavy cream.
• Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
• Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
• Wrap it up and place into the fridge to rest for 15 minutes.
• Preheat oven to 400°F/204°C.
• Lightly dust the scone dough with flour.
• Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
• Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
• Bake the scones at 400°F/204°C for 18-20 minutes.
• Remove from oven and transfer to a wire rack to cool.

Make the glaze:

• In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
• Adjust with additional powdered sugar or milk to your desired consistency.
• Drizzle the glaze over the tops of the scones.
• Sprinkled crushed freeze-dried raspberries over the top.
• Enjoy freshly made.

Nutrition

Calories: 419kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 258mg | Potassium: 132mg | Fiber: 2g | Sugar: 18g | Vitamin A: 777IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

Adapted from Tyler Florence.