Description
These Raspberry White Chocolate Scones are a delightful treat combining the tartness of fresh raspberries with the creamy sweetness of white chocolate chunks. Perfectly tender and flaky, these scones are ideal for a special breakfast or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chunks or chips
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all dry components.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the texture resembles coarse crumbs, which helps create flaky layers.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and incorporated.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overworking the dough.
- Fold in raspberries and white chocolate: Carefully fold in the fresh raspberries and white chocolate chunks, taking care not to crush the berries to maintain their shape and prevent excess juice.
- Shape the dough: Transfer the dough onto a floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 equal wedges and place them evenly spaced on the prepared baking sheet.
- Brush with cream: Lightly brush the tops of the scones with a bit of heavy cream to help them brown and develop a beautiful crust during baking.
- Bake: Bake the scones in the preheated oven for 18-22 minutes, or until they have turned golden brown and are cooked through.
- Cool and serve: Allow the scones to cool slightly on a wire rack before serving to enjoy them warm with your favorite spread or beverage.
Notes
- For best results, keep the butter as cold as possible to create flaky layers.
- Handle the raspberries gently to avoid mashing them and turning the dough pink.
- These scones can be stored in an airtight container for up to 2 days or frozen for up to a month.
- Reheat scones briefly in the oven before serving for a fresh-baked taste.
