Perfect Raspberry White Chocolate Scones
These easy, flaky homemade scones combine tart raspberries with creamy white chocolate for a buttery, tender treat perfect for brunch or coffee breaks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- ¾ cup (180ml) heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 cup (125g) fresh or frozen raspberries
- ½ cup (90g) white chocolate chips or chunks
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the dry mix. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
- In a separate small bowl, combine heavy cream and vanilla extract. Pour into the flour mixture and stir gently until the dough just comes together; it will be sticky but do not overmix.
- Gently fold in the raspberries and white chocolate chips, taking care not to crush the berries.
- Turn the dough onto a lightly floured surface and pat into a 7-inch (18cm) circle about 1-inch (2.5cm) thick. Cut into 8 equal wedges and transfer to the baking sheet, spacing about 2 inches (5cm) apart.
- Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool on a wire rack for at least 10 minutes before serving.
Notes
Keep butter cold and cut into small pieces to ensure flaky texture. Do not overmix dough to avoid tough scones. Chill dough if too sticky before shaping. Brush tops with cream instead of egg wash for a softer finish. Use frozen raspberries without thawing. Store scones in airtight container for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 12
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
Keywords: raspberry scones, white chocolate scones, flaky scones, homemade scones, easy scone recipe, brunch recipe, breakfast treats