White Chocolate Raspberry Scones
These White Chocolate Raspberry Scones are bursting with sweet white chocolate and tart raspberry flavors in every bite!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 12 scones
Preheat your oven to 425°F.
Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.
Mix the egg and cream into the flour, adding extra heavy cream as needed (I used a cup total) to get the dough to just stick together.
Add the white chocolate chips and raspberries and combine. I find it easiest to use my hands. The raspberries will break apart - that’s okay!
Shape the dough into two round circles, about 1/2 to 3/4-high. Cut into 6 triangles.
Place on a baking sheet lined with a Silpat Mat if you have one.
Bake for 10-12 minutes until just lightly browned on top.
Tips & Techniques for the Best White Chocolate Raspberry Scones
- Make sure the butter is very cold for the best results.
- Store extra scones in an air-tight container and use within 1-2 days for best results.
** Nutritional information is an estimate and may vary.
- Can scones be made ahead of time? You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
- Can you freeze scones? Yes. Shape and cut the scones dough, if desired. Wrap them tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
Serving: 1scone | Calories: 295kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 167mg | Potassium: 177mg | Fiber: 1g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 1.4mg | Calcium: 81mg | Iron: 1.4mg