Raspberry White Chocolate Scones (Printer-Friendly)
Tender, buttery pastries with juicy raspberries and creamy white chocolate. Perfect for breakfast or afternoon indulgence.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold, cubed unsalted butter
06 - 2/3 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Add-ins
09 - 1 cup fresh raspberries
10 - 3/4 cup white chocolate chips or chunks
# How to Make It:
01 - Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
04 - In a separate small bowl, whisk together the heavy cream, large egg, and pure vanilla extract. Pour this liquid mixture over the dry ingredients and mix gently with a spoon or spatula until just combined. Be careful not to overwork the dough, as this can lead to tough scones.
05 - Gently fold in the fresh raspberries and white chocolate chips or chunks. Exercise care to avoid crushing the delicate raspberries during this step.
06 - Turn the scone dough out onto a lightly floured surface. Pat it into a circular shape, approximately 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges. Carefully transfer these wedges to the prepared baking sheet.
07 - Lightly brush the tops of the scone wedges with a small amount of additional heavy cream. This will help them achieve a beautiful golden-brown finish.
08 - Bake the scones for 16 to 18 minutes, or until their tops are golden brown and a toothpick inserted into the center comes out clean. Allow them to cool slightly on the baking sheet before serving.
# Expert Advice:
01 -
- These scones manage to be tender and buttery, never dry, a secret weapon for any breakfast or brunch spread.
- The pop of tart raspberries against creamy white chocolate is simply irresistible, making them feel wonderfully indulgent without being overly complicated.
02 -
- Overmixing scone dough is a cardinal sin; it develops the gluten too much, leading to tough, hockey-puck-like scones instead of tender delights.
- Using truly cold butter and handling the dough minimally is the secret handshake to getting those perfectly flaky layers everyone raves about.
03 -
- Don't twist your scone cutter when cutting; push straight down and pull straight up for cleaner edges and better rise.
- For extra sparkle and a bit of crunch, sprinkle a pinch of coarse sugar on top of the cream-brushed scones before baking.