Buttery White Chocolate Raspberry Scones
These buttery white chocolate raspberry scones are a nostalgic treat with a modern twist, featuring flaky layers, melty white chocolate, and bursts of fresh raspberries. Perfect for breakfast, afternoon tea, or gifting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 grams) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ½ cup (115 grams) unsalted butter, cold and cubed
- ¾ cup (180 ml) heavy cream
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 cup (125 grams) fresh raspberries
- ¾ cup (130 grams) white chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits.
- In a separate bowl, whisk together the heavy cream, vanilla extract, and lightly beaten egg until smooth.
- Pour the cream mixture into the flour and butter bowl. Gently stir with a spatula until just combined. Adjust moisture by adding more cream or flour if needed.
- Carefully fold in the fresh raspberries and white chocolate chips, trying not to break the berries.
- Turn the dough out onto a floured surface and gently pat it into a 9-inch (23 cm) circle about 1-inch (2.5 cm) thick. Cut the circle into 8 wedges using a sharp knife or bench scraper.
- Place the wedges on the prepared baking sheet, leaving space between each. Chill in the fridge for 10 minutes.
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Transfer scones to a cooling rack and cool for at least 10 minutes before serving.
Notes
Keep butter and cream cold to ensure flaky texture. Do not overmix the dough to avoid toughness. Fold raspberries in gently to prevent mushiness. Chill dough wedges before baking to help them hold shape. Use parchment paper for easy cleanup. Start checking scones at 18 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14
- Fat: 18
- Carbohydrates: 37
- Protein: 5
Keywords: scones, white chocolate, raspberry, breakfast, easy baking, homemade treats, flaky scones