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White Chocolate Raspberry Scones

Two golden-brown White Chocolate Raspberry Scones stacked slightly on a white plate, featuring visible raspberries and white chocolate chunks.
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A recipe for making flaky, tender scones filled with white chocolate chips and fresh raspberries.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup white chocolate chips
  • 3/4 cup fresh or frozen raspberries
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy cream, plus more for brushing

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keeping the butter cold is key for flaky scones.
  4. Gently stir in the white chocolate chips. If using frozen raspberries, do not thaw them. Gently fold in the raspberries, taking care not to crush them.
  5. In a small bowl, whisk the eggs and 1/4 cup of heavy cream together. Pour this wet mixture into the dry ingredients. Mix with a fork just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times to bring it together. Pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place the pieces onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with a little extra heavy cream.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flakiness, chill the cut scones in the refrigerator for 10 minutes before baking.
  • If you want a glaze, whisk 1 cup of powdered sugar with 2 tablespoons of lemon juice or milk until smooth, then drizzle over cooled scones.
  • If using frozen raspberries, do not thaw them before adding them to the dough; this prevents the dough from becoming too wet.

Nutrition

Find it online: https://cookerykings.com/white-chocolate-raspberry-scones-recipe/