Description
These Raspberry White Chocolate Scones are a delightful treat, blending tart raspberries with creamy white chocolate in a buttery, flaky scone. Perfect for breakfast, brunch, or a sweet afternoon snack, these scones are easy to make and sure to impress.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chunks or chips
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients, cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Gently fold in the raspberries and white chocolate chunks, being careful not to crush the berries.
- Transfer the dough onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops of the scones with a little extra heavy cream.
- Bake for 18-22 minutes or until the scones are golden and cooked through.
- Allow to cool slightly before serving.
Notes
For best results, use fresh raspberries and avoid over-mixing the dough to keep the scones light and fluffy. Chilling the dough briefly can make it easier to handle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 13g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg