Go Back
To make these delightful scones, gather the following ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and diced - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries (or frozen, thawed) - 1/2 cup white chocolate chips - Extra sugar for sprinkling on top If you have dietary needs, you can make a few swaps. For a dairy-free option, use coconut cream instead of heavy cream. You can also replace the butter with vegan butter. If you need gluten-free scones, use a gluten-free flour blend. Fresh raspberries bring a bright flavor and vibrant color to your scones. They hold their shape well while baking. Frozen raspberries are a good option too. Just ensure they are thawed and drained of excess moisture. They can add a nice touch to your scones, especially when fresh ones are out of season. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and diced - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries (or frozen, thawed) - 1/2 cup white chocolate chips - Extra sugar for sprinkling on top Make sure to measure everything carefully. This step ensures your scones turn out great. Keep your butter cold. Chilled butter helps create flaky layers in your scones. 1. Preheat your oven to 400°F (200°C). This step is key for even baking. 2. Line a baking sheet with parchment paper. This helps prevent sticking. 3. In a large bowl, whisk flour, sugar, baking powder, and salt until mixed. 4. Add the chilled butter to this mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. 5. In another bowl, whisk together heavy cream, egg, and vanilla until smooth. 6. Pour this cream mix into the flour mix. Stir gently until just combined. Avoid overmixing. 7. Carefully fold in raspberries and white chocolate chips. Make sure they are spread evenly. 8. Turn the dough onto a lightly floured surface. Knead gently a couple of times to bring it together. 9. Shape the dough into a circle about 1 inch thick. Cut into 8 wedges, like a pizza. 10. Place the wedges on your baking sheet. Sprinkle a little extra sugar on top for sweetness. 11. Bake for 15-20 minutes. They are done when golden brown, and a toothpick comes out clean. 12. Let the scones cool slightly on a wire rack before serving. When cutting the dough, use a sharp knife. This gives clean edges. Make sure not to twist the knife, as it can seal the edges. For best results, shape the dough quickly. The less you handle it, the fluffier the scones will be. Enjoy the fun of creating these treats! To get the best texture for your scones, use cold butter. When you mix it with flour, it creates flakiness. Avoid overworking the dough. This keeps the scones light and airy. Mix until just combined. You want some lumps in the dough. This will give your scones a great rise. Store your scones in an airtight container. They stay fresh for about two days. For longer storage, freeze them. Wrap each scone tightly in plastic wrap or foil. When ready to eat, thaw them at room temperature. To reheat, pop them in the oven at 350°F (175°C) for about 5-10 minutes. This warms them up and brings back their crunch. Serve your scones warm for the best taste. You can dust them with powdered sugar for a pretty touch. Pair them with whipped cream for a rich flavor. Fresh berries on the side add color and freshness. Enjoy them with tea or coffee for a delightful treat. Pro Tips Chill the Ingredients: For a flakier texture, ensure your butter and cream are very cold. You can even chill your mixing bowl beforehand. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Use Fresh Raspberries: While frozen raspberries work, fresh ones will provide a brighter flavor and texture. If using frozen, ensure they’re thawed and drained. Store Properly: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer freshness. {{image_2}} You can add nuts or other fruits to your scones for a twist. Chopped walnuts or almonds give a nice crunch. They also add a nutty flavor that pairs well with the sweet chocolate. You can even swap out raspberries for blueberries or strawberries. Try mixing in some chopped apples or peaches for a fruity surprise. Want to change the flavor? You can use almond extract instead of vanilla. This adds a lovely nutty taste. You can also add lemon zest for a fresh kick. A hint of cinnamon or cardamom can warm up the flavor. These small changes can make your scones unique and delightful. If you need a gluten-free option, use a gluten-free flour blend. Make sure it has xanthan gum for the right texture. For a dairy-free version, swap heavy cream with coconut milk or almond milk. Use dairy-free butter for a rich taste. These simple swaps let everyone enjoy these tasty scones! To keep your scones fresh, place them in an airtight container. This will help retain their soft texture. If you plan to eat them within a couple of days, store them at room temperature. For longer storage, the fridge works well too. Just make sure they are sealed tight. If you want to enjoy your scones later, freezing them is a great option. First, let them cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag. They will stay fresh for up to three months. When you're ready to eat, just thaw them overnight in the fridge. You can warm them in the oven for a few minutes before serving. These scones taste best within a few days of baking. When stored properly, they can last up to 5 days at room temperature. In the fridge, they may stay fresh for about a week. If frozen, as mentioned, they last for three months. Enjoy them while they are still soft and delicious! Yes, you can use frozen raspberries. Just thaw and drain them first. This helps keep the dough from getting too wet. Frozen raspberries work well and still taste great in scones. To reduce the sweetness, cut back on the sugar. Try using 1/4 cup instead of 1/3 cup. You can also skip the extra sugar sprinkle on top. This will make the scones less sweet while keeping them tasty. Serve these scones warm. Dust them lightly with powdered sugar for extra flair. Pair them with whipped cream or fresh berries for a delightful touch. You can also enjoy them with a cup of tea or coffee. Yes, these scones are great for both breakfast and dessert. They are light and tasty enough for a morning treat. They also satisfy your sweet tooth after lunch or dinner. Enjoy them anytime! Raspberry white chocolate scones are a tasty treat. We covered the key ingredients, prep steps, and baking tips. Remember to choose fresh or frozen raspberries based on what you need. Try different flavors or ingredients for fun variations. Store any leftovers well to keep them fresh. Now, you can impress others by serving these delightful scones for breakfast or dessert. Happy baking!

Raspberry White Chocolate Scones

Delicious scones filled with fresh raspberries and white chocolate, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 third cup granulated sugar
  • 1 tablespoon baking powder
  • 1 quarter teaspoon salt
  • 0.5 cup unsalted butter, chilled and diced
  • 0.5 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or frozen, thawed)
  • 0.5 cup white chocolate chips
  • to taste sugar Extra sugar for sprinkling on top

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • Add the chilled, diced butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  • Pour the cream mixture into the flour mixture, stirring gently until just combined.
  • Carefully fold in the raspberries and white chocolate chips until evenly distributed throughout the dough.
  • Turn the dough out onto a lightly floured surface. Gently knead the dough a couple of times to bring it together, being careful not to overwork it.
  • Shape the dough into a circle about 1 inch thick. Cut into 8 wedges (like a pizza) and transfer them to the prepared baking sheet.
  • Sprinkle a little extra sugar on top of each scone for added sweetness and a crunchy topping.
  • Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the scones to cool slightly on a wire rack before serving.

Notes

Serve warm with powdered sugar and whipped cream.
Keyword baking, raspberry, scones, white chocolate