Raspberry White Chocolate Scones (Printable Version)

Buttery scones bursting with juicy raspberries and creamy white chocolate, ideal for breakfast or afternoon tea.

# 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 more 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 (optional, for sprinkling)

# Directions:

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 blended.
03 - Add cold butter and cut into the flour mixture using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract until fully combined.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula until just combined; do not overmix as this will result in tough scones.
06 - Gently fold in raspberries and white chocolate, being careful not to crush the berries.
07 - Turn dough out onto a lightly floured surface. Shape into a 7-inch round, about 1-inch thick.
08 - Cut into 8 wedges and place on the prepared baking sheet, spacing them 2 inches apart for even baking.
09 - Brush tops with a little extra cream and sprinkle with coarse sugar, if using, for a golden, crunchy top.
10 - Bake for 16 to 18 minutes or until golden brown and cooked through. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

# Top Tips:

01 -
  • The combination of tart berries and sweet white chocolate creates the perfect balance
  • They come together in under 40 minutes with pantry staples
  • Fresh from the oven, these scones are incredibly tender and flaky
02 -
  • Handle the dough as little as possible to keep scones tender
  • Cold ingredients are nonnegotiable for that flaky texture
  • Overmixing will make them tough instead of meltinyourmouth
03 -
  • Freeze your butter for 15 minutes before cutting it in
  • Use a light touch when folding in the raspberries

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