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White Chocolate Raspberry Scones

A stack of golden brown White Chocolate Raspberry Scones filled with bright red raspberries and melted white chocolate chips.
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A recipe for making tender, flaky scones featuring white chocolate chips and fresh raspberries.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup fresh raspberries
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk or cream (for optional glaze)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the 1/2 cup heavy cream and vanilla extract. Add this wet mixture to the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips and fresh raspberries. The dough will be slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or square.
  7. Cut the dough into 8 wedges or use a biscuit cutter to cut out rounds. Place the scones onto the prepared baking sheet, spacing them about 1 inch apart.
  8. Brush the tops lightly with a little extra heavy cream.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. If glazing, whisk together the powdered sugar and 1 tablespoon of milk or cream until smooth. Drizzle over the cooled scones.

Notes

  • For the flakiest texture, keep your butter very cold and avoid overworking the dough.
  • If your raspberries are very juicy, gently pat them dry with a paper towel before adding them to the dough.
  • You can substitute frozen raspberries, but do not thaw them first; add them directly to the dough.
  • For bakery-style scones, you can brush the tops with an egg wash (1 egg beaten with 1 teaspoon water) instead of cream before baking.

Nutrition

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