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Buttery Raspberry White Chocolate Scones - featured image

Buttery Raspberry White Chocolate Scones

  • Author: Lilya
  • Total Time: 37 minutes
  • Yield: 8 servings 1x

Description

Tender, flaky scones loaded with tart raspberries and sweet white chocolate. These easy weekend bakes require minimal handling and cold ingredients for the perfect texture.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (226g) cold unsalted butter, cubed
  • 1 cup (240ml) heavy cream, cold
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (170g) white chocolate chips
  • 1/2 cup fresh raspberries
  • 1/2 cup freeze-dried raspberries, crushed

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter to the dry ingredients. Use a pastry blender or fork to cut butter into flour until mixture resembles coarse crumbs with pea-sized butter chunks.
  4. In a small bowl, whisk together heavy cream, egg yolk, and vanilla extract.
  5. Pour wet ingredients into dry ingredients. Fold gently with a silicone spatula until dough just comes together; do not overmix.
  6. Gently fold in white chocolate chips and raspberries. If using fresh raspberries, toss them in a tablespoon of flour first.
  7. Turn dough onto a lightly floured surface and pat into a 1-inch thick circle. Do not knead.
  8. Cut circle into 8 wedges. Press cut edges together slightly.
  9. Place scones on prepared baking sheet, leaving space between them.
  10. Brush tops with a little extra heavy cream.
  11. Bake for 18-22 minutes until golden brown and cooked through.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough to avoid tough scones. Freeze-dried raspberries provide intense flavor without adding excess moisture that can make dough soggy. Scones can be frozen unbaked and baked straight from the freezer, adding 5 minutes to bake time.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 450
  • Sugar: 22
  • Sodium: 320
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 6

Keywords: scones, raspberry, white chocolate, weekend baking, brunch, pastry, homemade bread

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Find it online: https://platelyn.com/buttery-raspberry-white-chocolate-scones-5-easy-weekend-bakes/