Raspberry White Chocolate Scones

Name: Raspberry White Chocolate Scones
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: ½ cup cold butter; 2 ½ cups all-purpose flour; ½ cup sugar; ½ teaspoon salt; 2 teaspoons baking powder; 2 eggs; 1 teaspoon vanilla extract; 2/3 cup heavy whipping cream; 1 cup fresh raspberries; ½ cup white chocolate chips; 1-2 tablespoons turbinado sugar

User Reviews

5.0

21 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Refrigerate time
30 mins
Total Time
1 hr 15 mins
Servings
8
Calories
452 kcal
Course
Dessert
Cuisine
American

Raspberry White Chocolate Scones

Maya Tate

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When you want to best tasting Raspberry White Chocolate Scones do not go to the grocery store, you have to make this recipe. These scones are easy to make and the taste is unbelievable. Serve with a cup of hot tea or enjoy these delicious scones with a cup of coffee or milk.

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Ingredients

Servings

½ cup cold butter 1 stick
2 ½ cups all-purpose flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
2/3 cup heavy whipping cream plus 1-2 tablespoons additional for brushing on the scones
1 cup fresh raspberries
½ cup white chocolate chips
1-2 tablespoons turbinado sugar

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Instructions

Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.
In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.
Add the fresh raspberries and white chocolate chips and fold into the dough with a spatula. Many of the berries will break down as you fold, but do not over mix until all of the berries break down.
Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.
Preheat the oven to 425F.
After the dough has chilled, remove it from the freezer and place on a large baking sheet lined with parchment paper. Gently press the dough into a circle, 1-inch in thickness.
Use a sharp knife to cut the dough circle into 8 wedges. Using a narrow spatula, move the dough triangles slightly out from the circle to give at least ½ inch of space between each scone. (This can be tricky because the dough is very soft. After moving the dough triangles, simply reshape the scones with your fingers if needed.)
Brush the top of each scone with heavy cream using a pastry brush. Sprinkle each scone with turbinado sugar.
Bake the scones at 425F for 18-20 minutes until golden brown.
Serve the scones warm with sweetened whipped cream, butter, or raspberry jam and clotted cream.

Nutrition Information

Show Details

Calories 452kcal (23%) Carbohydrates 53g (18%) Protein 7g (14%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.5g Cholesterol 96mg (32%) Sodium 270mg (11%) Potassium 237mg (7%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 714IU (14%) Vitamin C 4mg (4%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 452 kcal

% Daily Value*

Calories	452kcal	23%
Carbohydrates	53g	18%
Protein	7g	14%
Fat	24g	37%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.5g	25%
Cholesterol	96mg	32%
Sodium	270mg	11%
Potassium	237mg	5%
Fiber	2g	8%
Sugar	22g	44%
Vitamin A	714IU	14%
Vitamin C	4mg	4%
Calcium	98mg	10%
Iron	2mg	11%