Description
Delight in these tender and buttery Raspberry White Chocolate Scones, perfectly balanced with sweet white chocolate chips and fresh raspberries. Ideal for a special breakfast or afternoon tea, these golden-baked scones boast a flaky texture with a touch of sweetness from turbinado sugar on top.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- ½ cup cold butter (1 stick)
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup heavy whipping cream (plus 1-2 tablespoons additional for brushing)
Add-ins
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- 1-2 tablespoons turbinado sugar (for topping)
Instructions
- Grate the Butter: Grate the cold butter using the coarse side of a cheese grater to create larger shreds, then place the grated butter in the freezer to keep it chilled while preparing other ingredients.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder until evenly combined.
- Incorporate Butter: Add the chilled grated butter to the flour mixture. Using a fork, lightly blend the butter into the flour, leaving many lumps to ensure a flaky texture without fully incorporating the butter.
- Combine Wet Ingredients: In a small bowl, whisk together the eggs, vanilla extract, and 2/3 cup heavy cream. Pour this wet mixture into the flour and butter mixture, stirring just until combined to avoid overmixing.
- Add Raspberries and White Chocolate: Gently fold fresh raspberries and white chocolate chips into the dough with a spatula. Some berries may break down; fold carefully to preserve texture without overmixing.
- Chill the Dough: Turn the dough onto plastic wrap and shape it into a disk. Wrap tightly and freeze for 30 minutes to firm up the dough, making it easier to shape and cut.
- Preheat Oven: Set the oven to 425°F (220°C) to prepare for baking the scones.
- Shape and Cut Dough: Remove the chilled dough from the freezer, place on a parchment-lined baking sheet, and gently press into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 wedges.
- Space the Scones: Carefully separate the wedges by moving them slightly apart to about ½ inch spacing. Reshape gently with your fingers if needed, as the dough is soft.
- Brush and Sugar: Brush the tops of each scone lightly with additional heavy cream using a pastry brush, then sprinkle turbinado sugar evenly over the tops for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones turn golden brown on top and are cooked through.
- Serve: Enjoy warm with accompaniments such as sweetened whipped cream, butter, raspberry jam, or clotted cream.
Notes
- Keep the butter cold until baking to achieve flaky, tender scones.
- Do not overmix the dough to avoid tough scones.
- Handle the dough gently when folding in raspberries to prevent too much crushing.
- Allow scones to cool slightly before serving to finish setting the texture.
- You can substitute frozen raspberries if fresh are unavailable, but reduce mixing time to minimize berry breakage.
- Turbinado sugar adds a nice crunch and sweetness to the scone tops; regular sugar can be used if needed.
