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)
Instructions
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Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in Butter: Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
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Combine Wet Ingredients: In a separate bowl, mix heavy cream and vanilla extract. Gradually pour into the dry mixture, stirring gently until just combined.
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Fold in Add-ins: Carefully fold in raspberries and white chocolate chips. Be gentle to avoid crushing the raspberries.
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Shape the Dough: Turn the dough onto a floured surface. Pat it into a 1-inch thick round and cut into 8 wedges.
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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
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Use cold butter for a flaky texture.
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Avoid overmixing to keep scones tender.
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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