If you are craving a delightful treat that perfectly balances sweetness and a touch of tartness, this White Chocolate Raspberry Scones Recipe is an absolute game changer. Imagine biting into a tender, flaky scone bursting with juicy fresh raspberries and creamy white chocolate chips that melt in your mouth, all baked to a light golden perfection. It’s a cozy and elegant pastry that feels special enough for brunch with friends yet easy enough to whip up any time you want a little homemade indulgence.
Ingredients You’ll Need
These ingredients are simple, classic, and each one plays a crucial role in achieving the perfect texture and flavor for your scones. From the buttery richness to the sweet-tart berries, every bite will showcase these essentials beautifully.
- 2 1/2 cups all purpose flour: Provides the sturdy yet tender crumb structure essential for scones.
- 1/4 cup granulated sugar: Adds just enough sweetness without overpowering the raspberries and white chocolate.
- 1 tablespoon baking powder: Gives the scones their signature rise and fluffiness.
- 3/4 teaspoon salt: Balances the flavors and enhances the sweetness.
- 8 tablespoons unsalted butter (cold, cut into cubes): Creates the flaky, buttery layers that make scones irresistible.
- 1 egg: Binds the dough together and enriches the overall texture.
- 1 cup heavy cream (may need more or less): Adds moisture and tenderness to the dough.
- 1/2 cup white chocolate chips: Infuses creamy sweetness with each bite.
- 1/2 cup fresh raspberries: Bursts of tangy fruit contrast beautifully with the white chocolate.
How to Make White Chocolate Raspberry Scones Recipe
Step 1: Preheat and Mix Dry Ingredients
Begin by preheating your oven to 425°F. This high temperature will help the scones develop a golden crust while keeping the inside nice and tender. Next, combine the flour, sugar, baking powder, and salt in a large bowl. Give them a good mix to ensure the leavening and seasoning are evenly distributed throughout the dough.
Step 2: Cut in the Butter
Add the cold, cubed butter to your dry mixture. This is a crucial step because the butter’s cold temperature creates those flaky layers you expect from a great scone. Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs. Don’t overwork it; you want to see tiny bits of butter still visible.
Step 3: Combine Wet Ingredients
In a separate small bowl, whisk together the egg and half a cup of heavy cream. This mixture provides moisture and richness, helping bind the dough without making it too soft.
Step 4: Form the Dough
Pour the egg and cream mix into the flour-butter mixture. Stir gently to combine, then slowly add extra heavy cream as needed, up to one full cup total, until the dough just starts to come together. The dough will be slightly sticky but not wet.
Step 5: Add White Chocolate Chips and Raspberries
Gently fold in the white chocolate chips and fresh raspberries. It’s totally fine if the raspberries break apart a little — their juices add a lovely hint of tartness and color to the dough. Using your hands usually works best for this step, ensuring everything is evenly incorporated without overmixing.
Step 6: Shape and Cut
Turn the dough out onto a lightly floured surface and shape it into two round discs about 1/2 to 3/4 inch thick. Cut each round into 6 equal triangles, giving you a total of 12 scones. This classic shape helps them bake evenly and look charmingly rustic.
Step 7: Bake to Perfection
Place the scone triangles on a baking sheet lined with a Silpat mat or parchment paper for easy cleanup. Bake in your preheated oven for 10-12 minutes, just until they start to turn golden on top. The outside will be lightly browned while the inside remains soft and luscious.
How to Serve White Chocolate Raspberry Scones Recipe
Garnishes
Though these scones are heavenly on their own, a light dusting of powdered sugar adds an elegant touch. You can also drizzle a bit of melted white chocolate over the top for extra decadence or add a small dollop of whipped cream.
Side Dishes
Pair your scones with a cup of freshly brewed coffee or a pot of fragrant tea to balance the sweetness. For a brunch spread, serve alongside fresh fruit salad or creamy yogurt for a refreshing contrast.
Creative Ways to Present
For a crowd-pleasing display, arrange the scones on a tiered cake stand and scatter fresh raspberries and white chocolate shards for visual appeal. You can even serve them warm with small ramekins of raspberry jam or clotted cream on the side, turning a simple treat into a special occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the scones at room temperature in an airtight container for up to two days. This keeps them tender and ready to enjoy without drying out.
Freezing
White Chocolate Raspberry Scones Recipe freezes beautifully! Wrap each scone individually in plastic wrap and place in a zip-top freezer bag for up to one month. This way, you can have a fresh treat whenever the craving strikes.
Reheating
Reheat frozen or refrigerated scones in a 350°F oven for about 5-7 minutes, or until warmed through and slightly crisp on the outside. Avoid the microwave if possible to maintain that signature flaky texture.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries will work, but make sure to thaw and drain them well to avoid excess moisture that can make the dough too wet.
How can I make the scones more moist?
Adding a little extra heavy cream, up to 1 cup, as mentioned in the recipe, will help keep the scones moist but still structured.
Can I substitute white chocolate chips with regular chocolate chips?
Absolutely! Using regular or even dark chocolate chips will change the flavor profile but still taste delicious.
Is there a way to make these scones dairy-free?
You can try substituting the butter with a vegan butter and using coconut cream instead of heavy cream, but the texture will be slightly different.
How do I store scones for best freshness?
Keep scones in an airtight container at room temperature for up to two days. For longer storage, freezing is your best option to maintain their freshness and flavor.
Final Thoughts
This White Chocolate Raspberry Scones Recipe has quickly become a beloved favorite in my kitchen, and I’m so excited for you to try it too. Sweet, tangy, and wonderfully flaky, these scones bring a little joy to any morning or afternoon treat. Don’t hesitate to bake a batch and share them with friends—they’re sure to become your new go-to indulgence!
Print
White Chocolate Raspberry Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 scones
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully tender and buttery white chocolate raspberry scones with a perfect balance of sweetness and fruity tartness. These scones feature fresh raspberries and creamy white chocolate chips, baked until golden and perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
Wet Ingredients
- 8 tablespoons unsalted butter (cold, cut into cubes)
- 1 egg
- 1 cup heavy cream (may need more or less)
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking your scones.
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry blender or fork, cut the butter into the flour until the mixture has the texture of coarse crumbs with small pea-sized bits of butter remaining.
- Mix Wet Ingredients: In a separate small bowl, whisk together the egg and 1/2 cup of the heavy cream until smooth to form a creamy mixture.
- Combine Wet and Dry: Pour the egg and cream mixture into the dry ingredients. Stir gently, adding the remaining heavy cream a little at a time as needed, until the dough just comes together and holds its shape.
- Add White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries using your hands or a spatula. Expect some of the raspberries to break and incorporate into the dough, adding natural juiciness.
- Shape the Dough: Form the dough into two equal round circles about 1/2 to 3/4 inch thick. Using a sharp knife or bench scraper, cut each circle into 6 triangles, making 12 scones total.
- Prepare for Baking: Place the scone triangles on a baking sheet lined with a Silpat mat or parchment paper, spacing them evenly apart.
- Bake: Bake in the preheated oven for 10-12 minutes or until the tops are just lightly golden brown and the scones are cooked through.
Notes
- Cold butter is key for flaky scones; keep it chilled until cutting into the flour.
- Handle the dough gently once you add raspberries to avoid too much breakage but some juice leaking is normal and adds flavor.
- The exact amount of heavy cream may vary slightly; add just enough to bring dough together.
- For extra shine and color, brush scones with a little cream or beaten egg before baking.
- Serve slightly warm with butter or clotted cream for best taste.
