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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/raspberry-white-chocolate-scones-recipe/