I always thought scones were too dry and I didn’t really like them. But my mom loves her scones! Any kind! Blueberry, lemon, chocolate, strawberry, raspberry, plain… You name it, she loves it! So over the years I perfected my recipe in order to make delicious little scones every time! Easy to make, moist, flaky little cakes! Today I am sharing with you my recipe to make perfect raspberry white chocolate scones! Scones are the perfect treat for any time of the day: breakfast, snack, tea time, after school…
Ingredients you’ll need
Scones, like any other cakes, are made with flour, butter, sugar, eggs… Here is the list of everything you’ll need to make those delicious little cakes!
- Flour
- Sugar
- Baking powder
- Salt
- Butter, unsalted, cold and cubed
- Whipping cream
- Egg
- Vanilla extract
- Raspberries
- White chocolate
- Sugar for sprinkling on top
How to make raspberry white chocolate scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand.
- In a small bowl, whisk the cream, egg, and vanilla. Add wet mixture to dry mixture and mix together until everything appears moistened. Gently fold in the raspberry then the white chocolate. Don’t overwork the dough. Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife.
- Sprinkle sugar on top and separate the scones a little.
- Bake for 15-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- And voila! Enjoy delicious raspberry white chocolate scones anytime!
Raspberry White Chocolate Scones
Ingredients
- 2 cup Flour
- 1/2 cup Sugar
- 2 tbsp Baking powder
- 1 pinch Salt
- 1/2 cup Butter, unsalted, cold and cubed
- 1/2 cup Whipping cream
- 1 Egg
- 1 tbsp Vanilla extract
- 1 cup Raspberries
- 1/2 cup White chocolate
- Sugar for sprinkling on top
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand.
- In a small bowl, whisk the cream, egg, and vanilla. Add wet mixture to dry mixture and mix together until everything appears moistened.
- Gently fold in the blueberries. Don’t overwork the dough.
- Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife.
- Sprinkle sugar on top and separate the scones a little.
- Bake for 15-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.