Description
Tender, flaky, and rich homemade scones loaded with fresh raspberries and white chocolate chunks. This recipe uses a folding technique for perfect layers and requires simple pantry ingredients.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup heavy cream
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups frozen raspberries
- 1 cup white chocolate chips or chunks
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold cubed butter to the dry ingredients and work it in using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- In a small bowl, whisk the beaten egg and vanilla extract together.
- Pour the egg mixture and heavy cream into the flour mixture. Gently fold with a fork or spatula until the dough just comes together; it should look shaggy. Do not knead.
- Turn dough onto a lightly floured surface. Sprinkle raspberries and white chocolate chunks over the dough and gently fold to distribute.
- Pat the dough into an 8-inch circle about 1-inch thick. Cut into 8 wedges with a sharp knife.
- Place wedges on the prepared baking sheet and chill in the refrigerator for 15-30 minutes.
- Bake for 18-20 minutes until golden brown on top and firm to the touch.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
Keep all ingredients cold for flaky layers. Use frozen raspberries to prevent soggy dough; do not thaw them. If using fresh raspberries, toss them in flour first. Do not overmix the dough to avoid tough scones. For a golden top, brush with extra heavy cream before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 380
- Sugar: 18
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: raspberry scones, white chocolate scones, bakery style scones, homemade scones, breakfast recipe, easy baking