Go Back
–+ servings
White chocolate raspberry scones scattered on a brown surface.

White Chocolate Raspberry Scones

Author: Gail Ng
Soft and fluffy white chocolate raspberry scones with delicious crispy edges, juicy raspberries, and white chocolate chunks throughout
5 from 1 vote
PRINT RECIPE PIN RECIPE SAVE RECIPE
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Yield 8 scones
Category Breakfast
Cuisine American

Equipment

Ingredients
  

  • 250 g all-purpose flour
  • 100 g granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 115 g unsalted butter, cold and cubed
  • 1 large egg, cold
  • 100 g heavy cream, cold
  • 1 teaspoon vanilla extract
  • 100 g raspberries, fresh or frozen (see notes), roughly chopped
  • 1 tablespoon all-purpose flour, for coating
  • 100 g white chocolate, roughly chopped
  • 1 tablespoon heavy cream, for brushing
  • 3 tablespoons coarse sugar, for sprinkling

Instructions
 

  • Prep: Line a baking sheet with parchment paper and set aside.
  • Dry ingredients: In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
    Left to right: dry ingredients in a bowl, hand stirring dry ingredients in a bowl with a spoon.
  • Cut butter into dry mixture: Add the cubed butter and toss to coat in the flour mixture. Use a dough blender or your fingers to break the butter down into pea-sized pieces, tossing to mix into the flour occasionally.
    Left to right: cubes of butter in a bowl of flour, cutting butter into flour with a dough blender.
  • Wet ingredients: In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
    Left to right: wet ingredients in a bowl, mixed wet ingredients dripping off a fork into a bowl.
  • Combine wet and dry: Make a well in the middle of the flour mixture. Pour the egg mixture into the well. Mix it all together until it forms a soft, shaggy dough that holds together when pressed.
    Left to right: pouring wet mixture into bowl of flour, hand holding a clump of dough above the mixing bowl.
  • Raspberries: Toss the raspberries in flour until coated and then add them to the dough.
    Left to right: hand holding a bowl of raspberries with a spoonful of flour on top, raspberries coated in flour in a bowl of dough.
  • White chocolate - Add the white chocolate chunks. Gently fold the raspberries and white chocolate into the dough a few times just until they're distributed.
    Left to right: pouring white chocolate chunks into a bowl of scone dough, dough mixed with raspberries and white chocolate.
  • Press dough together: Turn the dough out onto a lightly floured surface. Use your hands to press the dough together. If it's too floury and won't hold together, you can fold it onto itself 1-2 times but don't knead or overwork the dough. Press the dough into a flattened disc shape about 1" thick.
    Left to right: hands pressing dough together, hand pressing down on disc of scone dough.
  • Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 2" in between each scone.
    Left to right: scone dough cut into eight wedges on a cutting board, wedges of scone dough lined up on a baking sheet.
  • Chill and preheat: Let the entire baking sheet chill in the fridge (in the freezer if you used frozen raspberries) while you preheat the oven to 400°F.
  • Brush scones: Right before baking, brush the scones with a thin layer of heavy cream. Sprinkle the tops of each scone with coarse sugar.
    Left to right: brushing an unbaked scone with heavy cream, hand sprinkling scone with coarse sugar crystals.
  • Bake: Bake scones for 18-20 minutes or until lightly golden brown. Let the scones cool on the baking sheet until firm enough to transfer to a wire rack or enjoy them warm.

Notes

Raspberries: Fresh raspberries work best. You can use frozen raspberries but keep in mind that they will make the dough wetter and a bit more difficult to work with and the rise may not be as good. If using frozen berries, don't thaw them. Use them directly from frozen. Toss them in flour to coat well and work quickly. Freeze the scones while you preheat the oven and add a few minutes of baking time as the frozen berries will lower the temperature of the batter.

Nutrition

Calories: 419kcal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 475mg | Potassium: 116mg | Fiber: 2g | Sugar: 25g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg
Keywords raspberry scones, white chocolate raspberry scones, white chocolate scones
Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!