Raspberry White Chocolate Scones (Print View)
Buttery scones with fresh raspberries and creamy white chocolate, perfect for a light morning or afternoon treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract
→ Add-ins
09 - 3/4 cup fresh raspberries
10 - 1/2 cup white chocolate chips
→ Topping
11 - 1 tablespoon coarse sugar
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - Add cold cubed butter to the flour mixture. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Pour the wet mixture over the flour mixture. Stir gently until just combined. Do not overmix.
06 - Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.
07 - Turn dough onto a lightly floured surface. Shape into a 7-inch round, about 1-inch thick.
08 - Cut round into 8 wedges. Place on prepared baking sheet, spacing apart.
09 - Brush tops with extra heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 16-18 minutes until golden brown. Cool slightly before serving.
# Insider Tips:
01 -
- The contrast of juicy raspberries against creamy white chocolate hits that perfect sweet-tart balance that keeps you reaching for just one more
- These scones come together faster than you think, and your kitchen will smell like a bakery in under an hour
02 -
- Cold ingredients are absolutely essential, and I've learned that even warming the butter slightly makes a noticeable difference in texture
- Working the dough as little as possible is the secret to tender scones, so resist the urge to knead or overmix
03 -
- Grate frozen butter instead of cubing it for even faster incorporation and incredibly flaky results
- Chill the shaped scones for 15 minutes before baking to help them hold their shape and rise taller