Raspberry Chip Scones
Bursting with fresh raspberries and studded with creamy mini chocolate chips, these Raspberry Chip Scones are a delightful fusion of sweet and tart flavors. Perfectly tender with a golden crust, these bakery-style scones are easy to make in under 40 minutes. Using simple pantry staples like all-purpose flour, heavy cream, and a touch of vanilla, this recipe transforms into a show-stopping treat thanks to the addition of juicy raspberries and rich chocolate. For a gourmet touch, a sprinkle of turbinado sugar adds a satisfying crunch. Ideal for breakfast, brunch, or an indulgent snack, these scones are best enjoyed warm with a dollop of clotted cream or your favorite spread. Whether you're hosting a gathering or treating yourself, these Raspberry Chip Scones are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 0.75 cup fresh raspberries
- 0.5 cup mini chocolate chips
- 1 tablespoon turbinado 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.
Cut the cold unsalted butter into small cubes, then work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Gently fold in the raspberries and mini chocolate chips, taking care not to crush the raspberries too much.
Transfer the dough to a lightly floured surface and shape it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between them for spreading.
If desired, sprinkle the tops of the scones with turbinado sugar for extra crunch and sweetness.
Bake the scones in the preheated oven for 18-20 minutes, or until the tops are golden brown.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or your favorite preserve. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 15.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 111 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.
