Raspberry White Chocolate Scones
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures the leavening agent is evenly distributed throughout the dough.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is what creates the flaky texture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this liquid mixture into the dry ingredients. Stir gently with a fork until the dough just starts to come together. Do not overmix.
- Gently fold in the raspberries and white chocolate chips. If using fresh raspberries, be very careful not to crush them too much, or they will turn the dough pink. If using frozen, do not thaw them first.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to form a cohesive ball, then pat it into an 8-inch disc about 1 inch thick. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between them. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18 to 22 minutes, or until the tops are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.