Description
These Raspberry White Chocolate Scones are a delightful blend of tart raspberries and creamy white chocolate, creating the perfect balance of flavors in every bite. The scones are light, flaky, and slightly sweet, with a golden exterior and a tender crumb inside. The addition of cold butter and heavy cream gives them a rich, buttery texture, while fresh raspberries add a burst of juiciness. White chocolate chunks melt into pockets of creamy sweetness, complementing the tangy berries beautifully. Easy to make and ready in just 35 minutes, these scones are ideal for a special breakfast, brunch, or an afternoon treat. Serve warm for the best flavor experience
Ingredients
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 your 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 this 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 too much.
Transfer the dough onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place them 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 the scones to cool slightly before serving.
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 8 scones
Notes
– Cold Ingredients: Make sure the butter is cold when adding it to the flour mixture. Cold butter creates flaky layers in the scones, resulting in a light and tender texture. You can even chill the flour mixture for 10 minutes before cutting in the butter for extra flakiness.
– Gentle Mixing: Be careful not to overmix the dough, as this can make the scones tough. Stir until just combined, and handle the dough gently when folding in the raspberries and white chocolate.
– Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Do not thaw them before adding, as they may release too much moisture and make the dough soggy.
– Cutting Scones: You can cut the dough into wedges as directed or use a round biscuit cutter for a more traditional scone shape. Dip the cutter in flour to prevent sticking.
– Customizing Flavors: Feel free to swap the raspberries for blueberries, blackberries, or strawberries, or try different types of chocolate, like milk or dark chocolate, for a new flavor combination.
– Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage. To reheat frozen scones, bake at 350°F (175°C) for about 10 minutes.
– Serving Suggestions: These scones are delicious on their own but can be served with clotted cream, butter, or a light drizzle of glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 8 scones
- Calories: 280 kcal per scone
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