Go Back

White Chocolate Raspberry Scones

Delightful scones bursting with the sweetness of white chocolate and the tartness of fresh raspberries, perfect for breakfast or a cozy afternoon snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Keep the butter very cold for best results.
  • 1/2 cup white chocolate chips
  • 1 cup fresh raspberries If using frozen, make sure they're thawed and drained.
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
  4. Gently fold in the white chocolate chips and raspberries, being careful not to crush the berries.
  5. In a separate bowl, whisk together the cream, egg, and vanilla extract until well blended.
  6. Pour the wet ingredients into the flour mixture and stir until just combined; do not overmix.
Baking
  1. Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut into wedges or use a cookie cutter.
  2. Place the shaped scones on the prepared baking sheet and bake for 15-20 minutes until golden brown.
  3. Let the scones cool slightly on a wire rack before serving.

Notes

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best texture.