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Desserts

Raspberry White Chocolate Scones

March 30, 2024
This flavor combination is undoubtedly one of my top favorites! These scones will create the impression that you’ve spent hours in the kitchen, but between you and me, they’re incredibly easy to whip up! Both refreshing from the raspberries and indulgent from the loving amount of white chocolate chips, these tender and crumbly scones are sure to impress everyone who tries them! Serve them warm at your next brunch for an irresistible treat.
This flavor combination is undoubtedly one of my top favorites! These scones will create the impression that you’ve spent hours in the kitchen, but between you and me, they’re incredibly easy to whip up! Both refreshing from the raspberries and indulgent from the loving amount of white chocolate chips, these tender and crumbly scones are sure to impress everyone who tries them! Serve them warm at your next brunch for an irresistible treat.
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This flavor combination is undoubtedly one of my top favorites! These scones will create the impression that you’ve spent hours in the kitchen, but between you and me, they’re incredibly easy to whip up! Both refreshing from the raspberries and indulgent from the loving amount of white chocolate chips, these tender and crumbly scones are sure to impress everyone who tries them! Serve them warm at your next brunch for an irresistible treat.

Raspberry White Chocolate Scones

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Ingredients:
  • 2 cups flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 3 tbsp. granulated sugar
  • 1 stick unsalted butter (1/2 cup), cold
  • ½ cup half & half
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup white chocolate chips
  • 1 cup raspberries

Optional Toppings:

  • 1 tbsp. butter
  • Sugar
  • Sea Salt Flakes
Directions:
  1. Preheat oven to 425ºF.
  2. In a large mixing bowl, combine flour, baking powder, salt, sugar and butter with a pastry blender or fork until crumbs form.
  3. Add in the raspberries and chocolate chips, mix until all are coated by your flour mixture.
  4. In a separate mixing bowl, whisk together half & half, egg, and vanilla.
  5. Pour the wet ingredients over the dry mixture. With a rubber spatula, carefully mix until everything is JUST combined, don’t over mix. Your raspberries will break apart and that’s okay!
  6. Transfer dough to a clean, floured work surface. With floured hands, gently knead the dough into a ball (about 5 or 6 times). Shape the dough into an 8” round—dusting with more flour if your dough is sticking to your hands or the surface—it doesn’t need to be perfect but try to keep the same thickness all around.
  7. Cut into 8 wedges, keeping knife clean by dusting with flour as needed.
  8. Place wedges on a greased cookie sheet, about 1” apart. (Optional): brush dough with more half & half before baking.
  9. Bake for 15-20 minutes, or until slightly browned. Once out of the oven, brush scones with melted butter and sprinkle with a bit of sugar and a pinch of sea salt (optional). Serve warm.

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