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White Chocolate Raspberry Scones

Delightful homemade scones featuring a crisp exterior and tender interior filled with tart raspberries and sweet white chocolate, perfect for breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Main Ingredients
  • 1/2 cup unsalted butter, chilled and diced Ensure butter is very cold for flaky scones.
  • 1/2 cup white chocolate chips
  • 1 cup fresh raspberries Frozen raspberries can be used as a substitute.
  • 1/2 cup heavy cream Buttermilk can be used for a richer flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the chilled diced butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  4. Gently fold in the white chocolate chips and raspberries, being careful not to break them.
  5. In a separate bowl, whisk together the heavy cream and vanilla extract. Pour this into the dry mixture and stir until just combined. The dough may seem a bit crumbly, but don’t overmix.
  6. Turn the dough onto a lightly floured surface and gently shape it into a disk about 1-inch thick. Cut the disk into 8 wedges.
  7. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until the tops are lightly golden.
  8. Let them cool slightly on a wire rack, then serve warm and enjoy!

Notes

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes.