White Chocolate Raspberry Scones
Delightfully fluffy scones filled with sweet white chocolate and tart raspberries, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2.5 cups all purpose flour provides structure
- 0.25 cups granulated sugar adds sweetness
- 1 tablespoon baking powder leavens for fluffiness
- 0.75 teaspoon salt enhances flavor
Wet Ingredients
- 8 tablespoons unsalted butter cold, cut into cubes; adds richness
- 1 large egg binds ingredients
- 1 cup heavy cream may need more or less; provides moisture
Mix-ins
- 0.5 cups white chocolate chips sweet, creamy bursts
- 0.5 cups fresh raspberries tart, juicy flavor
Instructions
Preparation
- Preheat your oven to 425°F.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- Cut the cold, cubed butter into the flour mixture using a pastry blender or a fork until a crumbly texture forms.
- In a small bowl, whisk an egg together with 1/2 cup of the heavy cream.
Mixing
- Pour the egg and cream mixture into the flour mixture and gently mix until the dough holds together, adding more heavy cream as necessary.
- Fold in the white chocolate chips and fresh raspberries carefully.
Shaping
- Shape the dough into two round circles about 1/2 to 3/4-inch high.
- Cut each circle into 6 triangles.
Baking
- Place the cut scones on a baking sheet lined with a Silpat Mat or parchment paper.
- Bake the scones for 10-12 minutes, or until light golden brown on top.
Notes
Ensure butter is cold for the best texture and don't overmix the dough to avoid tough scones. You can replace white chocolate with dark chocolate or use different berries.