Description

These Raspberry White Chocolate Scones are a delightful treat featuring sweet raspberries and smooth white chocolate chips. Perfect for breakfast or as a comforting snack, this easy-to-follow recipe will make them a hit with everyone you serve!

Ingredients

Scale

2 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon baking powder
½ cup unsalted butter, cold, cubed
1 teaspoon vanilla extract
2 large eggs
½ cup heavy cream
1 ½ cups frozen raspberries
½ cup white chocolate chips
heavy cream for finishing
white sparkling sugar for finishing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F for convection or 350°F for conventional. Line a baking sheet with parchment paper.
In a stand mixer bowl, combine flour, sugar, salt, and baking powder. Mix on low to distribute. Add cold cubed butter and mix on low until the mixture resembles wet sand.
In a separate bowl, whisk together vanilla, eggs, and heavy cream until smooth. With the mixer on low, slowly pour in the cream mixture, mixing until just incorporated.
Turn the dough onto a clean surface. Gently fold in white chocolate chips and frozen raspberries until well combined.
For uniform scones, roll or press the dough into a 6-inch square, about ½ inch thick. Cut into four 3-inch squares, then diagonally into 8 triangles. For rustic scones, press into a circle and cut into 12 triangles. Place on the prepared baking sheet, spacing them about 2 inches apart.
Brush the scones with heavy cream and generously sprinkle with white sparkling sugar. Bake immediately without refrigerating.
Bake for 18 to 20 minutes until edges are dry and centers feel slightly resistant when pressed.
Cool completely on the baking sheet.

Notes

For best texture, use cold butter and avoid overmixing the dough.
Feel free to substitute fresh raspberries if available; just adjust the baking time if using fresh.
Store leftover scones in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 scone
Calories: 320
Sugar: 10g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg