Raspberry White Chocolate Scones (Printable)

Fluffy scones filled with fresh raspberries and smooth white chocolate, perfect warm.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 1/2 teaspoons pure vanilla extract

→ Add-ins

09 - 3/4 cup fresh raspberries
10 - 1/2 cup white chocolate chips

→ Topping

11 - 1 tablespoon coarse sugar

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Add cold butter and cut into flour mixture with pastry blender or fingertips until mixture resembles coarse crumbs.
04 - Whisk cream, egg, and vanilla extract in a separate bowl.
05 - Pour wet ingredients over flour mixture. Stir gently until just combined; avoid overmixing.
06 - Gently fold in raspberries and white chocolate, taking care not to crush the berries.
07 - Turn dough onto lightly floured surface. Shape into a 7-inch round, approximately 1-inch thick.
08 - Cut into 8 wedges and place on prepared baking sheet, spacing apart.
09 - Brush tops with extra cream and sprinkle with coarse sugar if desired.
10 - Bake for 16-18 minutes until golden brown. Cool slightly before serving.

# Expert Advice:

01 -
  • The raspberry juice swirls through the dough creating these gorgeous pink streaks that make every bite feel special
  • White chocolate tempers the tart berries so you get this perfect sweet tangy balance without being cloying
  • They come together in under 40 minutes but taste like something from a proper British tea shop
02 -
  • Warm hands are the enemy here. Work quickly and keep those butter pieces cold until they hit the oven heat
  • Resist the urge to knead or overwork the dough. A few streaks of flour are perfectly fine and better than tough scones
03 -
  • If using frozen raspberries keep them frozen until the very last second. Thawed berries will bleed too much and make your dough gummy
  • Grate frozen butter on a box grater if you dont have time to cube it. This creates perfect small pieces quickly

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