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White Chocolate Raspberry Scones Recipe

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Delight in these tender, flaky White Chocolate Raspberry Scones, perfectly balanced with sweet white chocolate chunks and tangy raspberries. This classic British-inspired treat combines cold butter and simple wet ingredients to create a soft dough, baked to golden perfection and topped with crunchy coarse sugar for an irresistible finish.

Ingredients

Dry Ingredients

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon all-purpose flour (for coating raspberries)
  • 3 tablespoons coarse sugar (for sprinkling)

Wet Ingredients

  • 115 g unsalted butter, cold and cubed
  • 1 large egg, cold
  • 100 g heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (for brushing)

Add-ins

  • 100 g raspberries, fresh or frozen, roughly chopped
  • 100 g white chocolate, roughly chopped

Instructions

  1. Prep: Line a baking sheet with parchment paper and set aside.
  2. Combine Dry Ingredients: In a large mixing bowl, stir together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
  3. Cut Butter Into Flour: Add the cold, cubed unsalted butter to the dry mixture. Toss to coat the butter cubes in flour, then use a dough blender or your fingers to cut the butter into pea-sized pieces, mixing occasionally to incorporate evenly.
  4. Mix Wet Ingredients: In a separate small bowl, whisk together the cold egg, cold heavy cream, and vanilla extract until fully combined.
  5. Combine Wet and Dry: Create a well in the center of the flour-butter mixture and pour in the wet ingredients. Stir gently until a soft, shaggy dough forms that holds together when pressed.
  6. Coat and Add Raspberries: Toss raspberries with a tablespoon of flour until they are lightly coated to prevent bleeding, then fold them gently into the dough.
  7. Fold in White Chocolate: Add the roughly chopped white chocolate chunks and gently fold them along with the raspberries into the dough until evenly distributed. Avoid over-mixing to maintain flakiness.
  8. Shape Dough: Turn the dough out onto a lightly floured surface. Press the dough together carefully, folding once or twice if necessary, without overworking. Flatten the dough into a disc about 1 inch thick.
  9. Cut into Wedges: Using a bench scraper or knife, cut the dough into 8 even wedges. Transfer them onto the prepared baking sheet, spacing about 2 inches apart for even baking.
  10. Chill and Preheat Oven: Chill the entire baking sheet in the refrigerator for about 10 minutes (or in the freezer if using frozen raspberries) while preheating your oven to 400°F (200°C).
  11. Brush and Sprinkle: Just before baking, brush the tops of the scones lightly with heavy cream to ensure a golden crust, then sprinkle generously with coarse sugar for texture and sweetness.
  12. Bake: Bake in the preheated oven for 18-20 minutes, until the scones are lightly golden brown on top. Remove from oven and allow to cool on the baking sheet until firm enough to handle or enjoy warm.

Notes

  • Using cold butter and cold wet ingredients is crucial to achieve flaky scones.
  • If using frozen raspberries, keep the dough chilled to prevent them from bleeding into the dough too much.
  • Do not overwork or knead the dough to maintain the tender texture.
  • Coating the raspberries in flour helps keep them from sinking or bleeding excessively during baking.
  • Serve scones warm with clotted cream, jam, or butter for a classic treat.

Find it online: https://oliviabakes.com/white-chocolate-raspberry-scones-recipe/