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Irresistible Raspberry White Chocolate Scones

Buttery, tender scones bursting with sweet raspberries and creamy white chocolate chunks, perfect for breakfast or afternoon tea.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh raspberries
  • 3/4 cup white chocolate chunks

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  3. In a small bowl, whisk together cream, egg, and vanilla. Pour into dry ingredients and mix until just combined. Gently fold in raspberries and white chocolate.
  4. Turn dough onto a floured surface, shape into a 7-inch circle, and cut into 8 wedges. Place on baking sheet and bake for 18-22 minutes until golden.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett