Imagine biting into a perfectly flaky, golden scone bursting with sweet white chocolate and tangy raspberries - a morning treat that transforms an ordinary breakfast into an extraordinary culinary experience. These White Chocolate Raspberry Scones are not just a recipe; they're a delectable journey that combines classic American bakery magic with irresistible flavor combinations that will have everyone at your table begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup white chocolate chips
- 1/2 cup raspberries
- 1/2 cup heavy cream
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of sugar, and 1 tablespoon of baking powder. Whisk the dry ingredients together until they are well blended and free of lumps.
- Add 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to maintain some small pieces of butter for flakiness.
- Gently fold in 1/2 cup of white chocolate chips and 1/2 cup of raspberries into the flour mixture. Take care not to crush the raspberries too much to keep their shape and juice intact.
- In a separate bowl, whisk together 1/2 cup of heavy cream and 1 egg until fully combined. Pour this wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly sticky but manageable.
- Transfer the dough onto a lightly floured surface. With floured hands, gently knead the dough a few times to bring it together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Alternatively, you can use a round cutter to cut out circular scones if you prefer a different shape.
- Place the scones on the prepared baking sheet, leaving some space between each one. Optionally, brush the tops with a little extra heavy cream for a nice golden finish.
- Bake the scones in the preheated oven for 18-20 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature. They are delightful on their own or with a dollop of clotted cream or butter.
Tips
- Keep your butter COLD - this is the secret to achieving those signature flaky layers. Consider freezing your butter and grating it for even distribution.
- Handle the dough minimally to prevent tough scones. Mix just until ingredients are combined, and avoid overworking the dough.
- For extra shine and golden tops, brush the scones with heavy cream or an egg wash before baking.
- Fresh raspberries work best, but frozen can be used if gently folded in while still frozen to prevent color bleeding.
- Let the scones cool slightly before serving to allow the texture to set and flavors to develop fully.
- Store in an airtight container for up to 2 days, or freeze for longer preservation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
