Description
Delicious scones filled with white chocolate and fresh raspberries, perfect for breakfast or brunch.
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 white chocolate chips
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
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 mixing bowl.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fold in the white chocolate chips and raspberries, being careful not to crush the berries.
- Combine the heavy cream, egg, and vanilla extract in another bowl. Pour this mixture into the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead it gently a few times. Pat the dough into a circle about 1 inch thick.
- Cut the dough into wedges and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until the scones are golden brown.
- Allow them to cool slightly before serving, if you can resist the aroma wafting through your kitchen!
Notes
Serve with clotted cream or powdered sugar for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American