White Chocolate Raspberry Scones
Sweet white chocolate and tart, juicy raspberries turn an ordinary breakfast pastry into something worth setting an alarm for. This recipe gives you a buttery, flaky scone studded with melty pools of white chocolate and pockets of fresh raspberry in every bite.
Equipment
- Box grater for grating cold butter
- Large mixing bowl
- Pastry cutter optional, as alternative to grating the butter
- Baking sheet
- Parchment paper
- Bench scraper for cutting the dough into wedges
- Wire cooling rack
- Rubber spatula
- Sharp knife
- Small whisk
- Pastry brush
Ingredients
- 2 1/2 cups all-purpose flour 300g, plus more for dusting
- 1/3 cup granulated sugar 67g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, very cold
- 1 cup white chocolate chips 170g, or chopped white chocolate bar
- 1 cup fresh raspberries 125g
- 1 large egg cold
- 1/2 cup heavy cream 120ml, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar for topping
Instructions
- Place the butter in the freezer for 15 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until fully combined.
- Grate the cold butter directly into the flour mixture using a box grater. Toss to coat every shred in flour, or cut in with a pastry cutter until mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the cold egg, 1/2 cup heavy cream, and vanilla extract until smooth.
- Pour wet ingredients into the flour mixture and stir gently with a rubber spatula just until a shaggy dough forms. Do not overmix.
- Add white chocolate chips and raspberries. Fold gently with a spatula or your hands, using as few strokes as possible to keep raspberries mostly whole.
- Turn dough onto a lightly floured surface and pat into an 8-inch circle, about 1 inch thick.
- Use a sharp knife or bench scraper to cut the circle into 8 even wedges, wiping the blade clean between cuts.
- Arrange wedges on the prepared baking sheet, leaving 2 inches between each. Brush tops with remaining 2 tablespoons heavy cream and sprinkle generously with turbinado sugar.
- Bake for 16-18 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Keep every ingredient cold, including the bowl if your kitchen runs warm. Cold fat is what creates flaky layers.
- Do not skip the freezer step for the butter. It makes grating much easier and keeps the butter from softening too fast.
- Use frozen raspberries straight from the freezer if fresh are not in season. Do not thaw them first, or they will bleed color into the dough.
- Handle the dough as little as possible once the wet ingredients are added to prevent tough scones.
- Chill the shaped, cut wedges on the baking sheet for 15 minutes before baking if your kitchen is warm.
- Good quality white chocolate makes a real difference in flavor. A bar chopped into chunks melts into more dramatic pools than chips.
- Baked scones can be frozen for longer storage. Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- To reheat, warm in a 300°F oven for 8-10 minutes, or microwave for 20-30 seconds.
- Swap the raspberries for blackberries, blueberries, or chopped strawberries for a different flavor.
- Add a teaspoon of lemon zest to the dry ingredients for extra brightness.
Nutrition
Serving: 1sconeCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 8mg
Tried this recipe?Let us know how it was!