These delicious scones are a popular item here in the Pacific Northwest!!
Located in Lynden, Washington, there is a wonderful little place called the "Lynden Dutch Bakery." They bake scones similar to these for their shop and for many local coffee shops. The scones are HUGE, moist and oh so yummy!! If you're ever in the area, be sure and stop by!!
I have tried many raspberry scone recipes but these are about as close as they come to the ones made by the Lynden Dutch Bakery.
Raspberry White Chocolate Scones
1/2 cup butter
1 cup sugar
1 1/2 cups milk
1 1/2 cups raspberries
1 1/2 cups white chocolate chips
1/2 tsp. vanilla
3 1/2 cups flour
5 tsp. baking powder
1/2 tsp. salt
Powdered sugar for dusting tops
Raspberries for garnish
Preheat oven to 375 F.
Cream butter and sugar together until smooth. Add the eggs and mix until combined. Beat in the milk and vanilla until smooth and well blended.
In another bowl, combine the flour, baking powder and salt. Mix well.
Stir flour mixture into the creamed mixture until JUST combined. DO NOT OVERMIX. Fold the raspberries and white chocolate chips into the batter.
Scoop by 3/4 cupfuls onto a greased and floured jelly roll pan.
Bake at 375 F. for 12-15 minutes or until lightly golden on edges.
Remove from oven, let cool slightly while still in the pan. Then move them to a wire rack to finish cooling.
Lightly dust the tops with a layer of powdered sugar.
Top with a fresh raspberry if desired.