Buttery Raspberry White Chocolate Scones
These scones deliver a flaky, tender texture with a rich buttery flavor, fresh raspberries, and creamy white chocolate. Perfect for a cozy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Snack, Brunch
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (125g) fresh raspberries
- ½ cup (90g) white chocolate chips
- ¾ cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold cubed butter to the dry ingredients and cut in using a pastry cutter or food processor until mixture resembles coarse crumbs with pea-sized butter bits.
- Gently fold in raspberries and white chocolate chips using a spatula.
- Pour in heavy cream and vanilla extract; stir gently until dough just comes together. Dough will be slightly sticky but not wet.
- On a lightly floured surface, pat dough into an 8-inch (20cm) round disk about 1 inch (2.5cm) thick. Cut into 8 equal wedges.
- Place wedges evenly on the prepared baking sheet and brush tops with beaten egg.
- Bake for 18–22 minutes until scones are puffed and golden brown.
- Transfer scones to a cooling rack and cool for at least 10 minutes before serving.
Notes
Use cold butter to ensure flaky layers. Do not overmix the dough to avoid dense scones. Gently fold in raspberries to keep them intact. Brush egg wash right before baking for a golden finish. If tops brown too fast, tent with foil. For gluten-free, use 1:1 gluten-free flour blend and reduce cream slightly. For dairy-free, substitute butter with vegan margarine and heavy cream with coconut cream.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Fat: 12
- Carbohydrates: 35
- Protein: 4
Keywords: scones, raspberry scones, white chocolate scones, flaky scones, tender scones, breakfast, brunch, easy baking