Raspberry White Chocolate Scones: A Perfect Blend of Sweet and Tart

There’s nothing quite like the aroma of freshly baked scones wafting through your kitchen. Imagine biting into a buttery, flaky scone filled with juicy raspberries and sweet bursts of white chocolate. Raspberry White Chocolate Scones are the ideal treat for breakfast, brunch, or an afternoon pick-me-up. Not only are they easy to make, but their decadent flavor will have everyone asking for seconds. Let’s explore how to make these delightful scones step by step!

Why You’ll Love Raspberry White Chocolate Scones

Raspberry White Chocolate Scones combine the best of both worlds: the tartness of fresh raspberries balanced by the creamy sweetness of white chocolate. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow and yields bakery-quality results. Plus, it’s highly versatile, allowing you to tweak it to suit your preferences.

Ingredients for Raspberry White Chocolate Scones

Here’s a list of what you’ll need to create these scrumptious scones:

Step-by-Step Guide to Making Raspberry White Chocolate Scones

Follow these straightforward steps to make perfect scones every time.

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Preheating ensures your scones bake evenly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This step ensures the leavening agents are evenly distributed.

Step 3: Add the Butter

Cut in the cold, cubed butter using a pastry blender or your fingers. Work quickly to combine until the mixture resembles coarse crumbs. The small bits of butter will create pockets of flakiness in the scones.

Step 4: Combine the Wet Ingredients

In a separate bowl, mix the heavy cream and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently until the dough just comes together. Overmixing will make your scones tough.

Step 5: Add Raspberries and Chocolate

Gently fold in the fresh raspberries and white chocolate chips. Be careful not to crush the raspberries, as they can make the dough overly wet.

Step 6: Shape the Dough

Turn the dough onto a floured surface and pat it into a round about 1 inch thick. Use a sharp knife or bench scraper to cut the round into 8 equal wedges.

Step 7: Bake the Scones

Transfer the wedges to the prepared baking sheet, leaving some space between each. Brush the tops with heavy cream for a golden finish. Bake for 18-22 minutes or until the tops are lightly browned.

Step 8: Cool and Dust

Let the scones cool slightly on a wire rack. If desired, dust them with powdered sugar for a touch of elegance before serving.

Optional Variations and Customizations

• Dairy-Free Scones: Use plant-based butter and cream to make these scones dairy-free.
• Dark Chocolate Lovers: Replace white chocolate chips with dark or semi-sweet chocolate for a richer flavor.
• Other Fruits: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Citrus Twist: Add a teaspoon of lemon or orange zest for an extra burst of flavor.

Tips for Perfect Scones

1. Keep the Butter Cold: Cold butter is key to achieving flaky scones.
2. Don’t Overmix: Stir the dough just until it comes together to avoid tough scones.
3. Use Fresh Raspberries: Fresh berries are less likely to bleed into the dough, but frozen can work in a pinch.
4. Shape Gently: Avoid pressing the dough too firmly; a light touch helps maintain a tender texture.
5. Brush with Cream: This gives the scones a beautiful golden-brown finish.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per scone (based on 8 scones):

FAQs About Raspberry White Chocolate Scones

1. Can I freeze the scones?
Yes! You can freeze unbaked scones for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

2. How do I store leftovers?
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.

3. Can I make these vegan?
Yes! Use plant-based butter, cream, and chocolate chips to create vegan-friendly scones.

4. What’s the best way to reheat scones?
Reheat scones in a 300°F (150°C) oven for 5-7 minutes. This will restore their flaky texture.

5. Can I make mini scones instead?
Absolutely! Simply cut the dough into smaller portions and reduce the baking time to 12-15 minutes.

6. Why are my scones dry?
Dry scones often result from overbaking or using too much flour. Be sure to measure your ingredients accurately and keep an eye on your baking time.

Conclusion: Your Perfect Scone Awaits

With their tender crumb, juicy raspberries, and creamy white chocolate, Raspberry White Chocolate Scones are a delightful treat that’s as easy to make as it is delicious. Perfect for any occasion, they’re sure to impress your family, friends, or even just yourself.

So what are you waiting for? Gather your ingredients, preheat your oven, and experience the joy of homemade scones. Once you’ve tasted these, you’ll never want to settle for store-bought again!

Raspberry White Chocolate Scones: A Perfect Blend of Sweet and Tart

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma
• Total Time: 35 minutes
• Yield: 8 scones

Print Recipe

Pin Recipe

Description

Sweet, tart, and delightfully buttery, these Raspberry White Chocolate Scones are perfect for breakfast, brunch, or an afternoon snack. With bursts of juicy raspberries and creamy white chocolate in every bite, these scones strike the perfect balance between indulgence and freshness.

---

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup heavy cream (plus extra for brushing)

1 teaspoon vanilla extract

1 cup fresh raspberries

1/2 cup white chocolate chips

Powdered sugar (optional, for dusting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in Butter: Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients: In a separate bowl, mix heavy cream and vanilla extract. Gradually pour into the dry mixture, stirring gently until just combined.

5. Fold in Add-ins: Carefully fold in raspberries and white chocolate chips. Be gentle to avoid crushing the raspberries.

6. Shape the Dough: Turn the dough onto a floured surface. Pat it into a 1-inch thick round and cut into 8 wedges.

7. Bake: Place wedges on the prepared baking sheet, leaving space between them. Brush the tops with extra heavy cream. Bake for 18-22 minutes, or until golden brown.

Cool and Serve: Let the scones cool slightly on a wire rack. Dust with powdered sugar if desired and serve warm.

Notes

• Use cold butter for a flaky texture.

• Avoid overmixing to keep scones tender.

• For a citrus twist, add 1 teaspoon of lemon zest to the dough

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British