Raspberry White Chocolate Scones (Printable Version)

Delight in tender, buttery scones filled with vibrant raspberries and rich white chocolate. A perfect treat anytime.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, cold and cubed
02 - 2/3 cup heavy cream, plus extra for brushing
03 - 1 large egg
04 - 1 tsp pure vanilla extract

→ Add-ins

05 - 1 cup fresh raspberries
06 - 3/4 cup white chocolate chips or chunks

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
04 - In a separate small bowl, whisk together the heavy cream, large egg, and pure vanilla extract.
05 - Pour the wet ingredient mixture over the dry ingredients. Mix just until combined, being careful not to overwork the dough.
06 - Gently fold in the fresh raspberries and white chocolate chips. Exercise caution to avoid crushing the berries.
07 - Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 equal wedges and carefully transfer them to the prepared baking sheet.
08 - Lightly brush the tops of the scones with additional heavy cream. Bake for 16–18 minutes, or until the tops are golden brown.
09 - Allow the baked scones to cool slightly on the baking sheet before serving.

# Expert Tips:

01 -
  • It's like a little piece of bakery heaven, but made right in your own kitchen with surprisingly little fuss.
  • You get to enjoy that perfect balance of tangy fruit and rich chocolate in a tender, flaky package.
02 -
  • The absolute biggest lesson I learned the hard way is that an overmixed scone dough turns out tough and crumbly, not tender.
  • A little discovery that changed my scone game was how much better they are when baked immediately after being cut, straight from the fridge if possible.
03 -
  • When cutting your scones, press straight down with your cutter or knife and avoid twisting. Twisting can seal the edges of the dough, inhibiting their rise.
  • For the best rise and flakiest texture, ensure all your wet ingredients are also cold, not just the butter.

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