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
Scale
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.
