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White Chocolate Raspberry Scones Recipe

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4.8 from 61 reviews

Delight in these tender and buttery White Chocolate Raspberry Scones, perfectly flaky and studded with fresh raspberries and creamy white chocolate chunks. A sweet treat ideal for breakfast, brunch, or a cozy afternoon tea.

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)

Butter

  • 115 g unsalted butter, cold and cubed

Wet Ingredients

  • 1 large egg, cold
  • 100 g heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (for brushing before baking)

Add-ins

  • 100 g raspberries, fresh or frozen, roughly chopped
  • 100 g white chocolate, roughly chopped

Instructions

  1. Prep: Line a baking sheet with parchment paper and set aside to prepare for baking the scones.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly so the leavening is evenly distributed.
  3. Cut Butter into Dry Mixture: Add the cold, cubed unsalted butter to the flour mixture and toss to coat. Use a dough blender or your fingers to break the butter into pea-sized pieces, mixing occasionally to integrate the butter into the flour evenly.
  4. Prepare Wet Ingredients: In a separate small bowl, whisk together the cold egg, heavy cream, and vanilla extract until well combined.
  5. Combine Wet and Dry: Make a well in the center of the flour and butter mixture, and pour in the wet ingredients. Stir gently until a soft, shaggy dough forms that can hold together when pressed.
  6. Coat and Add Raspberries: Toss the raspberries with 1 tablespoon of flour to prevent bleeding, then fold them into the dough gently to avoid smashing them.
  7. Add White Chocolate: Fold in the roughly chopped white chocolate pieces with the raspberries until just distributed without overworking the dough.
  8. Form Dough Disc: Turn the dough out onto a lightly floured surface. Use your hands to press the dough together into a flattened disc about 1 inch thick, folding 1-2 times if necessary but avoid kneading to keep scones tender.
  9. Cut into Wedges: Using a bench scraper or knife, cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet with about 2 inches between each.
  10. Chill and Preheat Oven: Chill the baking sheet with the scones in the refrigerator, or freezer if using frozen raspberries, while preheating your oven to 400°F (200°C).
  11. Brush and Sprinkle: Right before baking, brush the tops of the scones with a thin layer of heavy cream and sprinkle generously with coarse sugar to add a crisp, sweet crust.
  12. Bake: Bake in the preheated oven for 18-20 minutes or until the scones are lightly golden brown and cooked through.
  13. Cool and Serve: Let the scones cool on the baking sheet until firm enough to transfer to a wire rack, then enjoy warm or at room temperature.

Notes

  • Using cold ingredients helps to produce flaky scones.
  • Coating raspberries with flour prevents them from bleeding too much color into the dough, keeping scones looking fresh and visually appealing.
  • If using frozen raspberries, do not thaw before mixing to help maintain their shape and texture.
  • Do not overwork the dough; gentle folding helps keep scones tender and flaky.
  • Coarse sugar sprinkled on top adds a pleasant crunch and sparkle after baking.

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