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
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
- 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.
- 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.
- 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.
- 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.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until the mixture is smooth and uniform.
- 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.
- Shape Dough: Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick to prepare for cutting.
- 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.
- 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.
- 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