Description
Indulge in these delightful Raspberry White Chocolate Scones that perfectly blend tartness and sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream (+ extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat Your Oven: Begin by setting your oven to 375°F (190°C). This is an important step, as starting with a hot oven ensures that your scones bake evenly and achieve that nice golden-brown color. While the oven is heating, prepare your baking sheet by lining it with parchment paper. This simple act will make your cleanup a breeze after baking.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Use a whisk to mix these ingredients thoroughly, ensuring there are no clumps. This step is vital as it guarantees that the baking powder is evenly distributed in the batter, which helps the scones rise nicely in the oven.
- Add Butter: Now it’s time to incorporate the cold, cubed unsalted butter. You can use a pastry blender or even your fingers to cut the butter into the flour mixture. Your goal here is to mix until the consistency resembles coarse crumbs. This technique is essential for achieving that flaky texture that makes scones so delectable. Be careful not to overwork the dough.
- Combine Wet Ingredients: Pour in the heavy cream along with the vanilla extract. With a gentle hand, mix these ingredients into your dry mixture until just combined. It’s crucial to avoid overmixing at this stage, as this can lead to tough scones. Stop mixing as soon as you see that everything is incorporated, even if the dough looks a bit shaggy.
- Add the Raspberries and Chocolate: Next, it’s time for the star ingredients—raspberries and white chocolate chips. Carefully fold them into the dough using a spatula. It’s vital to be gentle during this step to prevent crushing the delicate raspberries, which will help maintain their shape and give your scones their fruity flavor.
- Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a round shape that’s about 1-inch thick. Using a sharp knife, cut the dough into 8 wedges. This method is simple but effective, creating perfectly sized scones that will bake evenly.
- Bake: Place the wedges on the prepared baking sheet, leaving some space between each scone. For a beautiful finish, brush the tops with a bit of heavy cream. This step will ensure that your scones develop a lovely golden crust. Bake in the preheated oven for 18-22 minutes. Keep an eye on them—remove them from the oven when they are golden brown.
- Cool and Dust: Once baked, take the scones out of the oven and allow them to cool on a wire rack. This cooling step helps maintain the delicate texture of the scones. If you like, you can dust the warm scones with powdered sugar before serving, adding a touch of sweetness and an elegant look.
Notes
Use cold ingredients for best results; these scones freeze well.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 4 g