Description
These Raspberry White Chocolate Scones are the perfect treat to start your day, combining tart raspberries and creamy white chocolate for breakfast bliss.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (115g) cold unsalted butter, cubed
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 cup (150g) fresh or frozen raspberries
- ½ cup (90g) white chocolate chips
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter to the dry ingredients and use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream and egg. Pour the mixture into the dry ingredients and stir until a shaggy dough forms.
- Gently fold in raspberries and white chocolate chips, being careful not to crush the raspberries.
- Turn the dough onto a floured surface and pat it into a 1-inch-thick circle. Cut into 8 equal wedges using a sharp knife or bench scraper.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Brush the tops with a little cream for a golden finish.
- Bake for 18-20 minutes or until lightly browned.
- Let the scones cool on a wire rack for 10 minutes before serving. Enjoy warm or at room temperature.
Notes
Keep ingredients cold for flaky layers. Toss raspberries in flour to prevent bleeding. Chill shaped scones before baking to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Fat: 12
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: raspberry scones, white chocolate scones, breakfast recipe, easy scones, homemade scones