White Chocolate Raspberry Scones

why make this recipe

These White Chocolate Raspberry Scones are quick, bright, and satisfying. They pair sweet white chocolate with tart raspberries for a nice contrast. You can make them in one bowl and bake in about 20 minutes, so they work for breakfast or a snack.

introduction

This scone recipe uses simple pantry items and fresh raspberries. It makes flaky, golden scones with pockets of white chocolate and bits of fruit. If you want another sweet idea, try the festive white chocolate cake pops for a fun treat.

how to make White Chocolate Raspberry Scones

1. Preheat the oven and prepare a baking sheet.
2. Mix the dry ingredients in a large bowl.
3. Cut cold butter into the dry mix until it looks like coarse crumbs.
4. Fold in the raspberries and white chocolate chips gently.
5. Whisk the heavy cream, egg, and vanilla in a small bowl.
6. Pour the wet mix into the dry mix and stir until just combined.
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut the circle into wedges and place them on the lined sheet.
9. Bake until the scones are golden.
10. Let them cool a little before serving.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh raspberries
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Directions :

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the raspberries and white chocolate chips.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick.
8. Cut into wedges and place on the prepared baking sheet.
9. Bake for 15-20 minutes or until golden brown.
10. Allow to cool slightly before serving.

how to serve White Chocolate Raspberry Scones

Serve warm or at room temperature. They taste good plain or with a light dusting of sugar. Offer butter, jam, or a small bowl of cream on the side for extra richness.

how to store White Chocolate Raspberry Scones

Cool completely before storing. Keep scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat in a low oven or toaster oven until warm.

tips to make White Chocolate Raspberry Scones

• Keep the butter very cold for flakier scones.
• Handle the dough gently to avoid crushing the raspberries.
• Do not overmix; stop when the dough just holds together.
• Use fresh raspberries for best texture, or frozen if fresh are not available (do not thaw).
• Chill the cut scones for 10 minutes if they feel soft before baking.

variation (if any)

• Swap white chocolate for lemon glaze for a citrus twist.
• Use frozen raspberries if fresh are out of season—add them frozen and mix gently.
• Replace raspberries with blueberries or chopped strawberries for a change.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Use them frozen and fold gently into the dough so they do not bleed too much.

Q: Can I make these dairy-free?
A: You can use a dairy-free butter and a non-dairy cream or milk, but texture may change slightly.

Q: How do I know when scones are done?
A: They are done when the tops turn golden brown and a toothpick in the center comes out clean.

Q: Can I add nuts?
A: Yes. Add up to 1/4 cup chopped nuts like almonds for extra crunch.

White Chocolate Raspberry Scones

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These White Chocolate Raspberry Scones are quick, bright, and satisfying, pairing sweet white chocolate with tart raspberries for a delightful contrast.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh raspberries
• 1/2 cup white chocolate chips
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the raspberries and white chocolate chips.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick.
8. Cut into wedges and place on the prepared baking sheet.
9. Bake for 15-20 minutes or until golden brown.
10. Allow to cool slightly before serving.

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Notes

Serve warm or at room temperature. They taste great plain or with a light dusting of sugar. Offer butter, jam, or a small bowl of cream on the side.

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Nutrition

• Serving Size: 1 scone
• Calories: 280
• Sugar: 8g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg