Raspberry White Chocolate Scones (Printable)
Delightful, buttery scones featuring fresh raspberries and rich white chocolate. Ideal for a cozy breakfast or elegant afternoon snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh raspberries
10 - 3/4 cup white chocolate chips or chunks
# Steps:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and salt until uniformly combined.
03 - Introduce the cold, cubed unsalted butter to the dry mixture. Cut the butter into the flour using a pastry cutter or your fingertips until the mixture achieves a coarse, crumbly texture resembling small peas.
04 - In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract until well combined. Gently pour this wet mixture over the dry ingredients and mix just until a cohesive dough forms, taking care not to overmix, which can result in tough scones.
05 - Carefully fold in the fresh raspberries and white chocolate chips into the dough, exercising caution to prevent crushing the delicate berries.
06 - Transfer the dough onto a lightly floured work surface. Gently pat the dough into a 1-inch thick circle. Using a sharp knife or pastry cutter, divide the circle into 8 equal wedges. Carefully transfer these scone wedges to the prepared baking sheet.
07 - Lightly brush the tops of the scone wedges with additional heavy cream to promote a golden-brown finish and add a subtle richness during baking.
08 - Bake the scones for 16 to 18 minutes, or until their tops are beautifully golden brown and they are cooked through. Allow them to cool slightly on the baking sheet before serving for optimal texture and flavor development.
# Expert Advice:
01 -
- They somehow manage to be both incredibly simple to make and feel utterly luxurious.
- The way the tart raspberries pop against the sweet white chocolate is just pure magic; it's a flavor combination you'll crave.
02 -
- Always, always use cold butter and handle the dough as little as possible; warm hands and overmixing are the enemies of tender scones.
- Using frozen raspberries, straight from the freezer, totally prevents them from bleeding their color throughout the dough and turning everything pink, which was a revelation for me!
03 -
- Don't overmix the dough! Overworking the gluten will result in tough scones, so mix just until combined.
- For super neat edges and a higher rise, don't twist your cutter (or knife) when cutting; press straight down and lift.