Raspberry White Chocolate Scones (Printable)
Buttery scones filled with fresh raspberries and creamy white chocolate, ideal for morning or afternoon treats.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 1/2 teaspoons 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 tablespoon coarse sugar
# How-to Steps:
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 thoroughly combined.
03 - Add cold cubed butter to the flour mixture. Use a pastry blender or fingertips to work butter into flour 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 incorporated.
05 - Pour wet mixture over flour mixture. Stir gently with a spatula or wooden spoon until just combined. Dough will be shaggy and slightly sticky. Do not overmix.
06 - Gently fold in raspberries and white chocolate chips, taking care not to crush the berries.
07 - Turn dough out onto a lightly floured surface. Gently pat into a 7-inch round disc, approximately 1-inch thick. Handle dough minimally to maintain tenderness.
08 - Cut disc into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to prepared baking sheet, leaving 2 inches of space between each scone.
09 - Brush tops with a small amount of heavy cream. Sprinkle with coarse sugar if desired. Bake for 16-18 minutes until golden brown on top and cooked through.
# Expert Pointers:
01 -
- The contrast of tart berries against sweet white chocolate hits every note perfectly
- These come together in under 40 minutes but taste like they took all day
- They are equally wonderful with morning coffee or afternoon tea
02 -
- Overmixing is the enemy of tender scones, so stop as soon as the dough comes together
- Cold butter and cold cream are essential for that flaky texture we all love
- Frozen raspberries work beautifully if fresh are not available, just do not thaw them first
03 -
- Chill your mixing bowl in the freezer for 10 minutes before starting to keep everything cold
- Use a sharp knife and press straight down when cutting wedges for clean edges