Raspberry White Chocolate Scones Recipe

Step-by-Step Directions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until the mixture is evenly blended.
3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs. Small chunks of butter in the mixture will yield a flakier scone.
4. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
5. Form the Dough: Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix, as this can make the scones tough.
6. Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips and raspberries. Take care not to overwork the dough, especially with fresh raspberries, as they can break apart.
7. Shape and Cut: Turn the dough out onto a lightly floured surface and gently press it into a round shape, about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Brush and Bake: Brush the tops of each scone with a bit of heavy cream for a golden finish. Bake for 15-18 minutes, or until the scones are golden brown on the edges and firm to the touch.
9. Cool and Enjoy: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips and Tricks for Perfect Scones

• Use Cold Ingredients: Keeping the butter and cream cold is key to achieving a flaky texture. Cold butter creates steam pockets as it bakes, giving your scones a light and crumbly texture.
• Handle the Dough Gently: Overworking the dough can make the scones tough, so mix until just combined and avoid kneading or pressing too much.
• Variation Options: If you don’t have fresh raspberries, frozen raspberries work well (just add them frozen to avoid excess moisture). For a twist, try adding a sprinkle of lemon zest to the dough to complement the raspberries.
• Swap Ingredients: White chocolate chips can be replaced with dark or milk chocolate, though the overall flavor profile will change. For a dairy-free option, use coconut cream in place of heavy cream and a plant-based butter.