Description
Indulge in these delightful Raspberry White Chocolate Scones for a perfect breakfast or brunch treat. These tender scones bursting with fresh raspberries and creamy white chocolate are a delightful balance of sweet and tart flavors.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix wet ingredients: In a separate bowl, whisk together the cream, egg, and vanilla.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add berries and chocolate: Gently fold in the raspberries and white chocolate chips.
- Shape the dough: Pat the dough into a circle, cut into wedges, and transfer to the baking sheet.
- Bake: Brush the scones with cream, sprinkle with sugar, and bake until golden brown.
- Cool and serve: Let the scones cool on a rack before serving.
Notes
- Frozen raspberries can be used—do not thaw before mixing.
- For a glaze, whisk together 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
