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White Chocolate Raspberry Scones

Close-up of a flaky White Chocolate Raspberry Scone cut in half, showing raspberry filling and coarse sugar topping.
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A recipe for light, flaky scones featuring white chocolate chips and fresh raspberries, suitable for brunch or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, plus more for brushing
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup fresh or frozen raspberries
  • 1 tablespoon coarse sugar for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This keeps the scones tender.
  4. In a separate small bowl, whisk together the heavy cream, buttermilk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the white chocolate chips. If using fresh raspberries, gently toss them with 1 teaspoon of flour before adding them to the dough to prevent sinking and color bleeding. If using frozen, do not thaw them. Fold them in quickly.
  7. Turn the dough out onto a lightly floured surface. Gently pat or knead the dough 3 or 4 times until it just comes together into a cohesive mass.
  8. Pat the dough into a 3/4-inch thick circle or rectangle. Cut into 8 wedges or use a round cutter for uniform shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream and sprinkle with coarse sugar, if desired.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the flakiest texture, keep all your ingredients, especially the butter and cream, very cold before mixing.
  • If you use frozen raspberries, do not thaw them. Add them directly to the dough to minimize color bleeding into the mixture.
  • To make a simple glaze, whisk 1 cup of powdered sugar with 2 tablespoons of milk or lemon juice until smooth, then drizzle over cooled scones.
  • Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a 300°F oven for 5 minutes to refresh the texture.

Nutrition

Find it online: https://flavorzine.com/white-chocolate-raspberry-scones-recipe/