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Raspberry White Chocolate Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Raspberry White Chocolate Scones

2 ¼ cups all-purpose flour

½ cup granulated white sugar

4 teaspoons baking powder

¼ tsp salt

½ cup cold salted buttercubed*

½ cup white chocolate chips*

½ cup heavy whipping cream(I use 33%)

1 egg

1 tsp vanilla extract

1 cup frozen raspberries(must be frozen, not fresh!)

2 ounces white chocolatemelted (to drizzle on baked scones)

Instructions

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Instructions

Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the white chocolate chips.

In another bowl, whisk together the whipping cream, egg, and vanilla. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about a ¾-inch thickness. Press ¾ cup of the frozen raspberries into the rolled out dough. Fold half of the dough over and roll out again to about a ¾ inch thickness, sealing a layer of raspberries into the middle of the dough. Press the remaining ¼ cup of raspberries here and there into the top of the dough. Use a medium-sized heart-shaped (or round) cookie cutter to cut out the scones and place them on the prepared baking sheet at least 2 inches apart. Gather up the scraps of dough and press together gently (do not knead again!) before cutting it into the last scones. These last "scrap scones" won't be perfect but that's okay!

Bake in the preheated oven for 13-17 minutes or until lightly golden. Let cool on the baking sheet for at least 20 minutes before topping with a drizzle of melted white chocolate. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Ingredients Ice-Cold ❄️
Chill your butter, flour, and mixing bowl before starting; cold ingredients create flaky, tender scones by preventing gluten overdevelopment and keeping butter in distinct pockets.
Don't Thaw Your Raspberries 🫐
Use frozen raspberries straight from the freezer and fold them in last; thawing releases their juices, which will make your dough soggy and create tough scones.
Gentle Mixing is Essential 🤲
Mix the dry ingredients until just combined—overmixing develops gluten and creates dense, cake-like scones instead of light, crumbly ones; use a light hand or a pastry cutter.
Strategic White Chocolate Placement 🍫
Divide your white chocolate chips between the dough and the final drizzle; this ensures creamy pockets throughout while the drizzle adds an elegant, professional presentation.
Egg Wash for Golden Perfection ✨
Brush your scones with beaten egg before baking for a beautiful golden-brown exterior; this simple step creates a bakery-quality finish that seals in moisture.