Mocha Lisa Espresso Bar & Cafe White Chocolate Raspberry Scones

One of the most popular type of scones at Mocha Lisa Espresso Bar & Cafe were the White Chocolate Raspberry Scones. Filled with fresh raspberries, white chocolate, raspberry jam and a wee bit of butter, when they came out of the oven they would melt in your mouth. So without further ado (don’t you hate it when you have to scroll down 5 pages to get the recipe?), here is the recipe:*

2 lbs 5 oz All Purpose Flour

1/2 cup White Sugar

2 1/4 Tblsp. Baking Powder

3/4 tsp. salt

1 lb. cold butter, cut into 1/2 chunks

3 cups White Chocolate Chips

3 Eggs

1 1/2 cups Milk (any type)

1/2 cup Raspberry Preserves (but any kind will do and you can use more than this)

1/2 cup Fresh Raspberries (frozen work just fine and I almost always add more!)

And here is how you make them…..ENJOY!

Mix the flour, sugar, baking powder and salt together in large mixing bowl. Add cold butter and mix only until pea sized lumps remain. Add white chocolate chips and mix just a few seconds. Add eggs and milk all at once and mix until dough just barely comes together (it will be scraggly). Place dough on floured board and cut into 4 mostly-equal pieces.** Shape the dough into four 6-9″ rounds.

Now you are going to basically form two “layer cakes.” On two of the rounds (the bottoms) spread the jam and then sprinkle berries to about 1/2″ – 1″ from the edge. Then place the other pieces (the tops) on top of the bottom pieces. Pinch the edges a bit so they come together along the outside edge so all the filling doesn’t fall out. Brush the top of each round with egg wash (1 egg + 1 Tblsp water).

You will now have two round piece with berries in the middle. Cut the scones into wedges like you are cutting a pie, depending on how big you want them 4, 6 or 8 wedges per round. Bake at about 375 degrees until just starting to get a little brown; depending on your oven this could be 18 – 25 minutes. If you use a convection oven, which we did at Mocha Lisa, it may take slightly less time. Adjust your oven temperature up or down, and your baking time up or down, to get the scones the look and taste (drier or moister) you prefer.

*And yes, this is a large recipe, but these scones freeze very well before baking, so you can always put half the recipe in the freezer wrapped up nicely. Thaw in the refrigerator overnight before cutting and baking.

**Note: this can also be done in one large format, just making two round instead of the four.

This recipe can easily be adjusted, for example:

Add bacon instead of raspberries

Use blackberry jam or any other flavor of jam

Use mixed frozen berries if no fresh are available

Add turbinado sugar on top after the egg wash

You get the idea….have fun with it!


2 Replies to “Mocha Lisa Espresso Bar & Cafe White Chocolate Raspberry Scones”

  1. I am so going to make these! Yum. Thanks for the recipe! Kathy



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