Description
These White Chocolate Raspberry Scones are tender, flaky, and bursting with sweet white chocolate and juicy raspberries. Perfect for cozy breakfasts or afternoon tea, they bring warmth and joy to every bite.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk together egg, heavy cream, and vanilla. Fold into dry ingredients gently.
- Fold in raspberries and white chocolate chips carefully.
- Pat dough into 1-inch thick circle; cut into 8 wedges or use a round cutter.
- Place on baking sheet, brush with cream, and sprinkle coarse sugar if desired.
- Bake 18–22 minutes until golden. Cool slightly before serving.
Notes
Keep butter cold for flakiness. Don’t overmix dough. Toss juicy raspberries in a little flour to prevent bleeding. Store airtight up to 2 days or freeze for 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 55