Description
Enjoy these delicious raspberry white chocolate scones, perfect for breakfast or a snack. They are light, buttery, and packed with sweet raspberries and creamy white chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Gently fold in raspberries and white chocolate chips.
- Turn dough onto a floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and place on baking sheet.
- Bake for 15-18 minutes, until golden brown.
- Let cool slightly before serving.
Notes
- Use cold butter for flaky scones.
- Do not overmix the dough.
- If using frozen raspberries, do not thaw.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg