Raspberry White Chocolate Scones

Last summer my neighbor brought over a basket of raspberries from her garden and I immediately knew they belonged in something buttery and sweet. I had half a bag of white chocolate chips languishing in the pantry and suddenly everything clicked into place. These scones came out of the oven that same afternoon and disappeared before the kitchen even cooled down.

My sister came over unexpectedly the day I first tested these and we ended up eating three warm scones standing at the counter. She kept saying she should stop but then her hand would reach for another broken wedge. Now she texts me every time she sees raspberries on sale asking if Im making a batch.

Ingredients

• 2 cups all purpose flour: This forms the tender foundation of your scones. Measure by weight if you can for consistent results every time.
• 1/3 cup granulated sugar: Just enough sweetness to let the berries shine without overpowering their natural tartness.
• 2 1/2 tsp baking powder: This is what gives your scones their lift. Make sure its fresh and not expired.
• 1/2 tsp salt: Enhances all the flavors and balances the sweetness of the white chocolate.
• 1/2 cup cold unsalted butter cubed: Cold butter is non negotiable here. It creates those flaky layers as it melts in the oven.
• 2/3 cup heavy cream: Adds richness and helps create that tender crumb we all love in a good scone.
• 1 large egg: Provides structure and helps the scones rise beautifully while keeping them moist.
• 1 1/2 tsp pure vanilla extract: Dont skimp here. Real vanilla makes such a difference in the final flavor.
• 3/4 cup fresh raspberries: Use frozen if you must but keep them frozen and dont thaw. Fresh ones give the best results though.
• 1/2 cup white chocolate chips: Chop a white chocolate bar if you want bigger chunks throughout the dough.
• 1 tbsp coarse sugar: Totally optional but that little crunch on top takes these over the top.

Instructions

Preheat and prepare:

Get your oven to 400°F and line a baking sheet with parchment paper. This prep step means you can move quickly once your dough is ready.

Whisk the dry ingredients:

In a large bowl combine flour sugar baking powder and salt. Give everything a good whisk so the leavening is evenly distributed throughout.

Cut in the butter:

Add those cold butter cubes to the flour mixture and work them in with a pastry blender or your clean fingertips. You want to stop when it looks like coarse crumbs with some pea sized pieces still visible.

Mix the wet ingredients:

In another bowl whisk together the cream egg and vanilla extract until completely combined. Pour this over your flour mixture all at once.

Bring the dough together:

Stir gently with a spatula or wooden spoon just until everything starts to come together. The dough will look shaggy and a bit messy and that is exactly right.

Fold in the good stuff:

Add the raspberries and white chocolate to the bowl and fold them in gently. Use a light hand so you dont crush those beautiful berries or streak the dough with pink.

Shape your scones:

Turn the dough onto a lightly floured surface and pat it into a 7 inch round about 1 inch thick. Use your hands for this rather than a rolling pin which can compress the dough too much.

Cut and arrange:

Cut the round into 8 wedges like a pizza and transfer them to your prepared baking sheet. Leave some space between them for rising and spreading.

Finish and bake:

Brush the tops with a little extra cream and sprinkle with coarse sugar if you want that sparkly crunch. Bake for 16 to 18 minutes until they are golden brown and smell incredible.

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These became my go to contribution for baby showers and housewarmings after the first time I brought them to a book club meeting. Three people asked for the recipe before the meeting even ended and now I double the batch whenever I take them anywhere.

Getting That Perfect Rise

The secret to tall scones is cutting them with a sharp knife and using a decisive downward motion. Dont saw back and forth which seals the edges and prevents proper rising. I learned this after making hockey puck scones my first few attempts and wondering what went wrong.

Make Ahead Magic

You can cut the scones and freeze them unbaked on a baking sheet then transfer to a bag once solid. Bake from frozen adding a few minutes to the time. This means you can have fresh baked scones on a weekday morning without any morning effort.

Serving Suggestions

These are absolutely best served warm from the oven but they reheat beautifully in a 300°F oven for about 5 minutes. I love splitting them and spreading with salted butter which melts into all those nooks and crannies.

• Split and toast leftover scones the next day to refresh them
• Serve alongside a cup of earl grey or your favorite afternoon tea
• Freeze extra baked scones and reheat as needed for quick breakfasts

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Theres something so comforting about the smell of butter and vanilla baking together especially when raspberries are involved. I hope these become part of your own kitchen traditions.

Recipe Questions & Answers

→ How do I keep the scones tender?

Handle the dough as little as possible and use cold butter to create flaky layers that remain tender after baking.

→ Can I substitute the raspberries?

Yes, blueberries or blackberries work well and complement the white chocolate similarly.

→ What is the role of heavy cream in the dough?

Heavy cream adds moisture and richness, resulting in a soft yet crumbly texture.

→ How should I store leftover scones?

Store cooled scones in an airtight container at room temperature for up to two days or freeze for longer freshness.

→ Can I use frozen raspberries?

Frozen raspberries can be used without thawing to prevent excess moisture from affecting the dough.