White Chocolate Raspberry Scones Recipe

Introduction

These White Chocolate Raspberry Scones are a delightful treat combining tart raspberries with sweet white chocolate. Perfectly tender and lightly golden, they make an excellent breakfast or afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh raspberries
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Step 3: Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Step 4: Gently fold in the fresh raspberries and white chocolate chips, being careful not to break the raspberries.
5. Step 5: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
6. Step 6: Pour the wet ingredients into the dry mixture and stir just until combined; do not overmix.
7. Step 7: Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
8. Step 8: Cut the dough into wedges and place them on the prepared baking sheet, leaving space between each scone.
9. Step 9: Bake for 15 to 20 minutes or until the scones are golden brown.
10. Step 10: Let the scones cool slightly before serving to enjoy their full flavor and texture.

Tips & Variations

• For a richer flavor, brush the tops with a little extra cream before baking to achieve a beautiful golden finish.
• Swap raspberries for blueberries or strawberries for a different fruity twist.
• Chill the dough for 15 minutes before shaping to make handling easier and to produce flakier scones.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the baked scones wrapped tightly for up to 1 month. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture which can make the dough soggy.

Can I substitute the white chocolate chips with regular chocolate?

Absolutely, dark or milk chocolate chips work nicely and pair well with the tartness of the raspberries.

White Chocolate Raspberry Scones Recipe

---

★★★★★

4.6 from 91 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These White Chocolate Raspberry Scones are tender, buttery, and bursting with fresh raspberries and sweet white chocolate chips. Perfectly golden and flaky, they make a delightful breakfast or afternoon treat with a cup of tea or coffee.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Butter

• 1/2 cup cold unsalted butter, cubed

Fruit & Chocolate

• 3/4 cup fresh raspberries
• 1/2 cup white chocolate chips

Wet Ingredients

• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt thoroughly to evenly distribute the leavening and seasoning.
3. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs, which helps create a flaky texture.
4. Fold in Raspberries and White Chocolate: Gently fold in the fresh raspberries and white chocolate chips to distribute them evenly, being careful not to break up the raspberries too much to maintain their shape.
5. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until the mixture is smooth and uniform.
6. Form Dough: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overworking the dough, which could make the scones tough.
7. Shape Dough: Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick to prepare for cutting.
8. Cut into Wedges: Using a sharp knife or bench scraper, cut the dough circle into 8 evenly sized wedges. Place each wedge on the prepared baking sheet with some space between them to allow for spreading.
9. Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they turn golden brown, indicating they are cooked through and flaky.
10. Cool and Serve: Remove the scones from the oven and let them cool slightly on the baking sheet before serving to allow them to set and for easier handling.

Notes

• Be gentle when folding in the raspberries to prevent them from turning mushy.
• Use cold butter to ensure flaky scones.
• You can substitute frozen raspberries if fresh are unavailable; just do not thaw them before mixing to avoid excess moisture.
• For extra shine and color, brush the scones with a little heavy cream before baking.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: White Chocolate Raspberry Scones, Scones recipe, Breakfast scones, Berry scones, White chocolate dessert