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Raspberry and White Chocolate Scones piled in a glass pie plate surrounded by fresh raspberries.
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Raspberry and White Chocolate Scones

Whether for breakfast or dessert, these Raspberry and White Chocolate Scones are a delicious treat. And perfect for the holiday season.
Course Breakfast
Cuisine American
Keyword raspberry and white chocolate scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 13 scones
Author Meghan Payne-Hensley

Ingredients

  • 2 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 Tablespoons frozen butter
  • 3/4 cup + 2 Tablespoons heavy cream
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh raspberries
  • 1/2 cup white chocolate chips

Instructions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, granulated sugar, baking powder and salt. Grate butter into the bowl. With your hands or a pastry cutter, quickly break down the butter and mix into the dry ingredients. If doing this by hand, grab handfuls of the mixture and squeeze. You'll end up with a crumbly mixture.
  • Add 3/4 cup heavy cream, egg, vanilla, fresh raspberries and white chocolate chips to the mixture. Using a wooden spoon or your hands, fold ingredients until it just comes together. The raspberries will get smashed and that's just fine.
  • Using an ice cream scoop, portion out the dough onto the prepared baking sheet. Leave about an inch between each one. Brush the tops with the remaining 2 tablespoons of heavy cream. Bake for 15 minutes, or until lightly golden.