Print
Raspberry & White Chocolate Scones! Can be made dairy and gluten free! Tart raspberries paired with creamy white chocolate is completely irresistible!

Raspberry & White Chocolate Scones (Dairy Free & Gluten Free Option)


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 30min
  • Total Time: 45 minutes
  • Yield: 8 triangle scones 1x

Description

Raspberry & White Chocolate Scones! Can be made dairy and gluten free! Tart raspberries paired with creamy white chocolate is completely irresistible!


Scale

Ingredients

  • 2 cups (300g) all-purpose plain flour, use all-purpose gluten free if preferred
  • 3 tsp (10g) baking powder
  • 1 Tbsp (15g) white granulated sugar, can also use white caster sugar
  • Pinch of salt
  • 60g (1/3 cup) coconut oil, chilled and not melted, can also use chilled cubed unsalted butter
  • 1/2 cup (100g) white chocolate chips, use dairy free if preferred
  • 1 cup (100g) frozen raspberries
  • 1/2 cup (120ml) + 1 Tbsp (15ml) almond milk

Instructions

  1. Pre-heat oven to 200ºC (400ºF). Line a baking tray with parchment paper, set aside.
  2. In a high-speed food processor, add flour, baking powder, sugar and salt. Pulse a few times to incorporate. NOTE: please see notes below the recipe for another method if you don’t have a food processor.
  3. Add chilled coconut oil in chunks to the flour (or butter if using). Blend on high for 20 seconds until crumbly, resembling a coarse crumb.
  4. Transfer mixture to a large mixing bowl.
  5. Stir through white chocolate chips.
  6. Make a well in the centre and pour in the 1/2 cup milk. Using a spatula or wooden spoon, fold flour into the milk until just combined.
  7. Pour in remaining 1 tablespoon milk and frozen raspberries. Mix until a dough begins to form, you may want to use your hands for this step. Ensure not to over-mix, there will still be lumps of flour throughout and that’s ok.
  8. Lightly flour your bench top or board.
  9. Transfer dough onto floured surface and lightly knead to bring any loose bits together. Pat it out and form into a thick round, approx. 2cm-3cm high.
  10. Cut into 8 triangle wedges. Transfer to lined baking tray. Leaving a 1-inch gap between each scone.
  11. Using 1-2 tablespoons of milk, lightly brush the tops of each scone.
  12. Bake for 25-30 minutes or until tops are lightly golden and scones are solid.
  13. Remove from oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen. This will also soften the scones.
  14. Remove tea towel and serve warm plain or with butter, whipped cream or jam. Or cool scones completely on a wire rack and serve later.
  15. Enjoy!

Notes

Store in an airtight container, in the pantry, for 2-3 days. These scones are best consumed when they’re freshly baked!

*If you don’t have a food processor, simply whisk all dry ingredients in a large bowl and add chilled coconut oil chunks (or cubed butter if using) and rub the fat into the flour using your hands, until it resembles coarse crumb. Ensuring not to over-mix as the fat will begin to melt in your warm hands and we want to avoid that.