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White Chocolate Raspberry Scones Recipe

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4.6 from 6 reviews

Delight in these tender, flaky White Chocolate Raspberry Scones, bursting with sweet white chocolate chunks and juicy raspberries. Perfect for breakfast or afternoon tea, these scones combine a soft, buttery dough with a subtle vanilla flavor and a crunchy sugary topping.

Ingredients

Dry Ingredients

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon all-purpose flour (for coating raspberries)
  • 3 tablespoons coarse sugar (for sprinkling)

Wet Ingredients & Add-ins

  • 115 g unsalted butter, cold and cubed
  • 1 large egg, cold
  • 100 g heavy cream, cold
  • 1 teaspoon vanilla extract
  • 100 g raspberries, fresh or frozen, roughly chopped
  • 100 g white chocolate, roughly chopped
  • 1 tablespoon heavy cream (for brushing)

Instructions

  1. Prep Work: Line a baking sheet with parchment paper and set it aside to prepare for your scones.
  2. Mix Dry Ingredients: In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt, stirring them together evenly.
  3. Cut in Butter: Add cold, cubed unsalted butter to the flour mixture. Use a dough blender or your fingers to break the butter into pea-sized pieces, tossing occasionally to coat the butter in flour.
  4. Whisk Wet Ingredients: In a separate small bowl, whisk together the cold egg, heavy cream, and vanilla extract until smooth.
  5. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until a soft, shaggy dough forms that holds together when pressed.
  6. Coat and Add Raspberries: Toss the chopped raspberries in the tablespoon of flour to coat them, then fold the raspberries gently into the dough.
  7. Fold in White Chocolate: Add the chopped white chocolate and lightly fold it into the dough along with the raspberries just until evenly distributed.
  8. Shape Dough: Turn the dough onto a lightly floured surface and press it together into a flattened disc roughly 1 inch thick, avoiding overworking the dough.
  9. Cut Wedges: Using a bench scraper or knife, cut the dough into 8 equal wedges. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Chill and Preheat: Place the baking sheet with scones in the refrigerator to chill (or freezer if using frozen raspberries) while preheating the oven to 400°F.
  11. Brush and Sprinkle: Just before baking, brush the tops of the scones with a thin layer of heavy cream and sprinkle with coarse sugar.
  12. Bake Scones: Bake in the preheated oven for 20 minutes or until the scones are lightly golden brown.
  13. Cool and Serve: Remove from oven and allow scones to cool on the baking sheet until firm enough to transfer to a wire rack or serve warm as desired.

Notes

  • Use fresh or frozen raspberries; if using frozen, ensure raspberries are coated with flour to avoid excess moisture ruining the dough.
  • Keep butter and wet ingredients cold to achieve flaky scones.
  • Do not overwork the dough to prevent tough scones; gentle folding and pressing are key.
  • Coarse sugar on top adds a pleasant crunch and attractive appearance.
  • For storing, keep scones in an airtight container at room temperature for 2 days or freeze for longer storage.

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