Irresistible Raspberry White Chocolate Scones in 8 Simple Steps
Delicious and tender scones packed with raspberries and white chocolate chips, perfect for breakfast or tea time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- In a separate bowl, mix cream, egg, and vanilla. Add to dry ingredients.
- Gently fold in raspberries and white chocolate chips.
- Turn dough onto a floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and place on baking sheet.
- Bake 18-20 minutes until golden. Cool before serving.
Notes
- Handle dough gently to avoid overworking it.
- If using frozen raspberries, do not thaw.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg