Print

White Chocolate Raspberry Scones

Two halves of freshly baked White Chocolate Raspberry Scones showing the moist interior with bright red raspberries and white chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making tender, flaky scones filled with white chocolate chips and fresh raspberries.

Ingredients

Scale
  • 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 lemon juice (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 flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the white chocolate chips and fresh raspberries. The dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  8. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place the pieces on the prepared baking sheet, leaving a little space between them.
  9. Brush the tops lightly with heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Let the scones cool on a wire rack.
  12. If glazing, whisk together the powdered sugar and milk or lemon juice until smooth. Drizzle over the cooled scones.

Notes

  • Keep your butter and cream very cold for the flakiest texture.
  • Handle the dough as little as possible to prevent the scones from becoming tough.
  • If you use frozen raspberries, do not thaw them before adding them to the dough.
  • For bakery-style height, you can stack the wedges close together on the baking sheet before cutting them apart after baking.

Nutrition

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