Raspberry White Chocolate Scones
Indulge in the perfect balance of tart and sweet with these Raspberry White Chocolate Scones, a must-try treat for brunch or a cozy afternoon snack. Crafted with tender, buttery dough and folded with juicy fresh raspberries and creamy white chocolate chips, these scones offer a burst of flavor in every bite. Brushed with heavy cream and sprinkled with coarse sugar for a golden, bakery-style finish, they bake to perfection in just 18 minutes. Easy to make with simple ingredients like all-purpose flour, cold unsalted butter, and a hint of vanilla, these scones are irresistibly soft yet delightfully crumbly. Serve them warm with butter or jam, or savor their decadence on their own—your mornings just got better!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 third cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups heavy cream (plus extra for brushing)
- 2 teaspoons vanilla extract
- 1 cups fresh raspberries
- 0.5 cups white chocolate chips
- 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.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently with a fork until the dough begins to come together.
Gently fold in the raspberries and white chocolate chips. Be careful not to overmix so the raspberries remain intact.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick. Use a sharp knife to cut the disc into 8 wedges.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top.
Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or simply on their own!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 21.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 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.
