Description
A delightful treat combining tart raspberries and sweet white chocolate in a soft scone.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (2 g) salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1 cup (150 g) fresh raspberries, gently rinsed and dried
- 1/2 cup (90 g) white chocolate chips
- 1/2 cup (120 ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- Powdered sugar for dusting (optional)
- Clotted cream for serving (optional)
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 all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh raspberries and white chocolate chips, being careful not to break the raspberries.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The dough will be slightly sticky. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut the dough into 8 wedges, like a pizza. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with a little extra heavy cream to help them brown nicely in the oven.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and let them cool on the baking sheet for a few minutes. If desired, dust the tops with powdered sugar before serving.
- Serve the scones warm or at room temperature with clotted cream on the side for an indulgent treat.
Notes
- Store the scones in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the scones individually wrapped in plastic wrap.
- To reheat, place the scones in a toaster oven for a few minutes until warmed through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry, White Chocolate, Scones, Baking, Dessert