Chunky White Chocolate Scones
Indulge in the irresistible charm of these Chunky White Chocolate Scones—tender, flaky, and bursting with creamy pockets of white chocolate in every bite. Perfectly golden on the outside and pillowy soft on the inside, these scones marry the richness of cold, cubed butter with the sweetness of pure vanilla and chopped white chocolate chunks. A brush of heavy cream creates their signature sheen, while an optional sprinkle of coarse sugar adds a touch of sparkle and crunch. Ready in under 35 minutes, this easy recipe transforms simple pantry staples into a sophisticated treat for breakfast, brunch, or an afternoon pick-me-up. Serve them warm with a cup of coffee or drizzle with a touch of glaze for a bakery-worthy finish!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup heavy cream (plus extra for brushing)
- 1 unit large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup white chocolate (chopped into chunks)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. It's okay if some pea-sized butter pieces remain.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until the dough just begins to come together. Avoid overmixing.
Add the chopped white chocolate chunks to the dough and fold them in gently until evenly distributed.
Turn the dough out onto a lightly floured surface. Using your hands, gently pat the dough into a round disc about 1 inch thick and 7 inches in diameter.
With a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little heavy cream for a golden finish. If desired, sprinkle coarse sugar on top for extra sweetness and crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden around the edges and cooked through.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
