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.

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 10 minutes

Cook Time 20 minutes

Chilling Time 15 minutes

Total Time 45 minutes

Servings

Calories 419kcal

Author Michelle

Equipment

food processor

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

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.

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