Raspberry White Chocolate Scones Recipe

Introduction

These Raspberry White Chocolate Scones are a delightful treat combining tart fresh raspberries with sweet, creamy white chocolate chips. Perfectly flaky and golden, they make a wonderful breakfast or afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 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
• 3/4 cup fresh raspberries (or frozen, unthawed)
• 1/2 cup white chocolate chips

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 mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
4. Step 4: In another bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined.
6. Step 6: Carefully fold in the raspberries and white chocolate chips.
7. Step 7: Transfer the dough to a floured surface and pat it into a circle about 1 inch thick.
8. Step 8: Cut the circle into wedges and place them on the prepared baking sheet.
9. Step 9: Brush the tops with additional heavy cream.
10. Step 10: Bake for 15-18 minutes until golden brown and fragrant.
11. Step 11: Remove from the oven and let cool slightly before serving.

Tips & Variations

• Keep the butter very cold for flaky layers and handle the dough gently to avoid tough scones.
• If using frozen raspberries, add them directly without thawing to prevent excess moisture.
• Try adding a sprinkle of coarse sugar on top before baking for extra crunch and sweetness.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month. To reheat, warm briefly in a toaster oven or microwave until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries without thawing them first. This helps prevent the dough from becoming too wet.

What can I substitute for white chocolate chips?

You can use milk or dark chocolate chips if you prefer, or even chopped white chocolate bars for a similar effect.

Raspberry White Chocolate Scones Recipe

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★★★★★

4.5 from 77 reviews

Delight in these tender and flaky Raspberry White Chocolate Scones, perfect for breakfast or a sweet snack. Made with fresh raspberries and creamy white chocolate chips, these scones boast a delicious balance of fruity tartness and sweet richness, baked to a golden perfection with a buttery crumb.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• 3/4 cup fresh raspberries (or frozen, unthawed)
• 1/2 cup white chocolate chips

Instructions

1. Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to distribute all leavening agents evenly.
3. Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which will create the flaky texture.
4. Mix wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well combined.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to over-mix to keep the scones tender.
6. Fold in raspberries and white chocolate: Carefully fold in the fresh raspberries and white chocolate chips so they are evenly distributed without crushing the berries.
7. Shape the dough: Transfer the dough to a floured surface and pat it into a circle about 1 inch thick to maintain an even bake.
8. Cut into wedges: Slice the dough circle into 8 wedges and place them spaced apart on the prepared baking sheet.
9. Brush with cream: Lightly brush the tops of the wedges with extra heavy cream to promote browning and a shiny finish.
10. Bake: Bake in the preheated oven for 15-18 minutes until the scones are golden brown and fragrant, indicating they are fully cooked.
11. Cool and serve: Remove the scones from the oven and allow them to cool slightly on the baking sheet before serving to preserve their structure.

Notes

• Keep the butter cold until just before mixing to ensure flaky layers.
• If using frozen raspberries, do not thaw to prevent excess moisture.
• Do not overwork the dough to avoid tough scones.
• For extra sparkle, sprinkle a little sugar on top before baking.
• Store leftovers in an airtight container and enjoy within 2 days for best freshness.

Keywords: raspberry scones, white chocolate scones, breakfast scone recipe, easy scones, berry scones, sweet scones, flaky scones