Raspberry White Chocolate Scones (Print)
Buttery scones bursting with fresh raspberries and creamy white chocolate for a delightful bite.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 tsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 1/2 tsp pure vanilla extract
→ Add-ins
09 - 3/4 cup fresh raspberries or frozen, unthawed
10 - 1/2 cup white chocolate chips or chopped white chocolate
→ Topping
11 - 1 tbsp coarse sugar
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - Add cold cubed butter to the flour mixture. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully combined.
05 - Pour wet mixture over flour mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix—some dry patches are acceptable.
06 - Gently fold in raspberries and white chocolate chips, taking care not to crush the berries. Mix only until evenly distributed.
07 - Turn dough onto a lightly floured surface. Pat gently into a 7-inch round, approximately 1-inch thick. Handle as little as possible to maintain tenderness.
08 - Cut round into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
09 - Brush tops lightly with additional heavy cream. Sprinkle with coarse sugar if desired for a crunchy topping.
10 - Bake for 16-18 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Cool on baking sheet for 5 minutes before transferring to wire rack.
# Expert Advice:
01 -
- The white chocolate melts into little pockets of creamy sweetness that balance the tart raspberries perfectly
- These scones come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Overworking the dough is the number one mistake people make with scones, work quickly and lightly
- Room temperature butter will not give you the same flaky result, keep everything cold until it hits the oven
03 -
- If your kitchen is warm chill the dough for 15 minutes before baking to help the scones keep their shape
- Freeze unbaked scones on the baking sheet then transfer to a bag and bake from frozen adding 2 to 3 minutes