Description
Buttery scones bursting with fresh raspberries and rich white chocolate chips, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
- Add the cold butter, cutting it into the flour mixture until it resembles coarse crumbs.
- Fold in the white chocolate chips and raspberries gently, being careful not to break the fruit.
- Whisk together the heavy cream, vanilla extract, and egg in a separate bowl.
- Pour the wet ingredients into the dry mixture, stirring until just combined—don’t overwork the dough.
- Transfer the dough to a floured surface, patting it into a circle about 1-inch thick.
- Cut the dough into wedges and place them onto the prepared baking sheet.
- Bake for 15-20 minutes or until the scones are golden brown on top.
- Serve warm and enjoy every delightful bite!
Notes
To serve, pair with clotted cream or raspberry jam. Drizzle melted white chocolate over the cooled scones for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American