White Chocolate Raspberry Scones

Name: White Chocolate Raspberry Scones
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups (240g) All-purpose flour; 0.25 cup (50g) Granulated sugar; 1 tbsp Baking powder; 0.5 tsp Salt; 0.5 cup (113g) Unsalted butter, very cold and cut into small cubes; 0.75 cup Heavy cream, plus 1-2 tbsp for brushing; 0.5 cup White chocolate chips; 0.5 cup Fresh or frozen raspberries (do not thaw if frozen)

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These delightful scones are a perfect blend of rich white chocolate and bright, juicy raspberries, creating a beautiful balance of flavors. Their tender, crumbly texture makes them an ideal companion to a cup of coffee or tea, while their elegant appearance makes them suitable for a special brunch or a Valentine's Day breakfast. Easy to prepare, these scones are a wonderful way to enjoy a homemade baked good with minimal effort.

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Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyMedium

Equipment

Large mixing bowlPastry blender (optional)Baking sheetParchment paperWire rack

Ingredients

2 cups (240g) All-purpose flour0.25 cup (50g) Granulated sugar1 tbsp Baking powder0.5 tsp Salt0.5 cup (113g) Unsalted butter, very cold and cut into small cubes0.75 cup Heavy cream, plus 1-2 tbsp for brushing0.5 cup White chocolate chips0.5 cup Fresh or frozen raspberries (do not thaw if frozen)

Instructions

1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Gently fold in the white chocolate chips and raspberries. Make a well in the center of the mixture and pour in 0.75 cup of heavy cream. Stir with a fork until just combined and a shaggy dough forms. Be careful not to overmix.
4
Turn the dough out onto a lightly floured surface. Gently knead a few times, just enough to bring the dough together. Pat the dough into a 7-8 inch round, about 1 inch thick. Cut the round into 8 wedges.
5
Transfer the wedges to the prepared baking sheet, spacing them evenly. Brush the tops of the scones with the remaining 1-2 tablespoons of heavy cream.
6
Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Let cool slightly on a wire rack before serving. These are best served warm.

Nutrition

Calories350 kcal

Protein5g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries! Do not thaw them before adding to the dough, as they can become mushy. Adding them frozen helps them hold their shape better during baking.

What if my scones are dry?

Dry scones are often a result of overworking the dough or not enough liquid. Ensure you mix the dough only until just combined and avoid heavy kneading. The dough should be shaggy and slightly sticky. Also, make sure your butter is very cold for a tender crumb.

Can I make these ahead of time?

You can prepare the scone dough, cut the wedges, and then freeze them on the baking sheet until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, place frozen scones on a prepared baking sheet and bake for a few extra minutes (about 20-25 minutes total) without thawing.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.