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Raspberry White Chocolate Scones

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These raspberry white chocolate scones are tender, buttery, and filled with sweet white chocolate chips and juicy raspberries. Perfect for breakfast, brunch, or an afternoon treat.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup white chocolate chips
  • 1 cup fresh raspberries
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Gently fold in the white chocolate chips and raspberries.
  5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  7. Turn the dough onto a lightly floured surface and gently form into a circle about 1-inch thick.
  8. Cut into 8 wedges and place on the prepared baking sheet.
  9. Sprinkle tops with coarse sugar if desired.
  10. Bake for 18–22 minutes or until lightly golden.
  11. Allow to cool slightly before serving.

Notes

  • Use frozen raspberries if fresh are unavailable, but do not thaw before mixing.
  • Handle the dough gently to keep the scones light and flaky.
  • Store leftovers in an airtight container for up to 2 days.
  • Scones can be frozen for up to 2 months.

Nutrition

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