Description

Enjoy these irresistible Raspberry White Chocolate Scones, packed with fresh raspberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a cozy afternoon treat, these scones are soft, buttery, and bursting with flavor!

Ingredients

Units Scale

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 (+ extra for brushing)
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup white chocolate chips
Powdered sugar for dusting (optional)

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Instructions

Preheat Your Oven:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the Butter:
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Combine the Wet Ingredients:
- Add the heavy cream and vanilla extract to the dry mixture.
- Mix gently until just combined—avoid overmixing to keep the scones tender.
Fold in the Raspberries and White Chocolate:
- Carefully fold in the fresh raspberries and white chocolate chips. Be gentle to prevent the raspberries from breaking apart.
Shape the Dough:
- Turn the dough out onto a floured surface and pat it into a 1-inch-thick round.
- Cut the round into 8 wedges using a sharp knife.
Bake the Scones:
- Place the wedges onto the prepared baking sheet.
- Brush the tops with heavy cream for a golden finish.
- Bake for 18–22 minutes, or until the scones are golden brown and cooked through.
Cool and Dust:
- Allow the scones to cool slightly on a wire rack.
- Dust with powdered sugar, if desired, before serving.

Notes

Substitute Frozen Raspberries: If fresh raspberries are unavailable, frozen raspberries work well and hold their shape better in the dough.
Chill the Dough: Refrigerate the shaped scones for 10 minutes before baking to help them retain their structure.
Serving Tip: Enjoy the scones warm for the best flavor and texture.