Raspberry White Chocolate Scones

Scones are one of those delightful treats that have a unique ability to elevate any occasion. Whether served at a leisurely breakfast, an elegant tea party, or simply enjoyed with a cup of coffee, these baked goods are cherished for their flaky texture and subtle sweetness. Among the vast array of scone variations, the delicate raspberry white chocolate scones stand out as a truly decadent option. This unique flavor combination marries the tartness of fresh raspberries with the creamy sweetness of white chocolate, creating an indulgent experience that is hard to resist.

Elevate your baking game with these delightful Raspberry White Chocolate Scones! Combining the tartness of fresh raspberries with creamy white chocolate, these scones offer a perfect balance of flavors and a flaky texture that will impress anyone. Perfect for breakfast, tea time, or a sweet treat, this recipe is easy to follow, making it perfect for both beginners and experienced bakers. Discover the joy of creating these scrumptious scones and enjoy the indulgence with family and friends.

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Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed)

3/4 cup white chocolate chips

1 egg wash (1 egg, beaten with 1 tablespoon water, for brushing on top)

Extra granulated sugar for sprinkling

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.

Combine Mixtures: Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to over-mix.

Fold in Add-Ins: Gently fold in the raspberries and white chocolate chips, being cautious not to break the raspberries too much.

Shape the Dough: Turn the dough out onto a lightly floured surface and form it into a circle about 1-inch thick. Use a sharp knife or a dough cutter to cut the circle into 8 triangles (like a pizza).

Transfer to Baking Sheet: Place the scones on the prepared baking sheet, leaving space between each one. Brush the tops of the scones with the egg wash and sprinkle a little extra sugar on top for a sweet crunch.

Bake: Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Once baked, let the scones cool on a wire rack for about 5 minutes before serving. Enjoy them warm or at room temperature, perhaps with a drizzle of melted white chocolate on top.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 8 scones