Can I use frozen raspberries to make raspberry scones?

Yes, you can definitely use frozen raspberries instead of fresh raspberries in your scones. Make sure to keep the raspberries frozen right until adding them to the dough; you don't want them getting soft and wet which will cause issues with your dough.

Can I freeze raspberry scones?

Yes, scones freeze well and will last approx. 2 months when stored properly. Place raspberry scones in an airtight container or a freezer bag. Let scones defrost at room temperature and reheat in a preheated oven at 350˚F for 8 minutes.

White Chocolate Raspberry Scones

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Flaky, tender and filled with bursts of fruity sweetness, you’re going to love these white chocolate raspberry scones. They are the perfect treat with a cup of tea to share with your loved ones this Valentine’s Day!

Author: Alie Romano
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 1x
Category: Breakfast
Method: Baking
Cuisine: British

Ingredients

Units Scale

2 1/2 cups all-purpose flour
2 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk (or sour milk)
1 egg
1/2 white chocolate chips (mini)
1/2 pint of fresh raspberries

Topping

whipping cream
coarse sugar

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Instructions

Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
In a bowl, whisk together flour, sugar, baking powder and salt.
Add butter cubes to flour mixture. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Set aside.
In a small bowl whisk buttermilk with egg. Pour into the flour mixture. Using a fork, stir mixture just until it starts to come together. Add white chocolate chips and raspberries (it’s very important not to add the raspberries too soon, as you don’t want them to break apart into the dough and create moisture).
Turn the dough out onto a floured work surface; gently fold the dough over itself a few times and pat into a circle approx. 1 1/2 inches – 2 inches thick.
Using a large knife cut the circle into 8 equal triangles, cleaning or wiping the knife after each cut. Then using a small pairing knife, cut a triangle out of the top of each triangle to create a heart shape.
Place heart shaped scones on your prepared baking sheet, approx. 2 inches apart.
Place the scones straight into the freezer for 6-8 minutes.
Then brush the tops of the scones with whipping cream and sprinkle with coarse sugar.
Bake for 18-20 minutes or until golden and the bottoms are browned.

Notes

It’s best to use raspberries that are on the firmer side, as you want to avoid broken and juicy raspberries. They will cause a wet and difficult dough to work with. If you find the dough is wet, dust with more flour and do your best to handle the dough as little as possible.

Scones are best enjoyed the same day.

They will last 2 days in a tin or an airtight container or freeze scones up to two months.

Reheat scones in the oven at 350˚F for approx. 6-8 minutes.

Nutrition

Serving Size: 1
Calories: 144
Sugar: 7.3g
Sodium: 74mg
Fat: 7.4g
Saturated Fat: 4.5g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 17.1g
Fiber: 1.4g
Protein: 3.7g
Cholesterol: 16mg

Find it online: https://bakingforfriends.com/raspberry-scones/