Description

These Raspberry White Chocolate Scones are the perfect blend of tart and sweet, with the freshness of raspberries and the creamy indulgence of white chocolate. Light, flaky, and slightly sweet, these scones make an ideal breakfast or snack. For a dairy-free option, simply replace the heavy cream with plant-based cream, and swap white chocolate chips for dark chocolate if you prefer.

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 (or plant-based cream for a dairy-free version)
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup white chocolate chips (or dark chocolate chips if preferred)
Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the vanilla extract and heavy cream (or plant-based cream) until the dough comes together. Be careful not to overwork the dough.
Gently fold in the fresh raspberries and white chocolate chips, taking care not to crush the raspberries.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick round disc.
Using a sharp knife, cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with a little extra heavy cream or plant-based cream for a golden finish.
Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
Let the scones cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

For a dairy-free version, use plant-based cream in place of heavy cream and be sure to choose dairy-free white chocolate or dark chocolate chips.
These scones are best served fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
You can substitute fresh raspberries with frozen raspberries, but be sure to gently fold them in while still frozen to prevent the dough from becoming too wet.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American

Keywords: raspberry scones, white chocolate scones, scone recipe, raspberry white chocolate scones, easy scones