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Raspberry White Chocolate Scones

flakey, buttery, and tender scones filled with bright fresh raspberries and white chocolate chips

Course Breakfast
Keyword pastry, raspberries, scones, white chocolate
Prep Time 10 minutes
Cook Time 32 minutes

Ingredients

  • 2 1/2 cups unbleached all purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 stick (1/2 cup) salted butter very cold
  • 1/4 cup heavy cream cold, plus more for brushing
  • 1/2 cup plain or full fat vanilla yogurt cold
  • 1 large egg cold
  • 1 tsp pure vanilla extract
  • 1 cup fresh raspberries
  • 2/3 cup white chocolate chips
  • 2 Tbsp turbinado or raw sugar optional

Instructions

  1. Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold butter to the bowl, and use a pastry blender to cut the butter into the flour, until the butter is the size of small peas.

  2. In a small measuring cup, combine the heavy cream, vanilla yogurt, egg, and vanilla extract. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the white chocolate chips and raspberries. Gently fold in.

  3. Pour the dough out onto a floured work surface. Use your hands to very gently knead the dough into a 10" circle, pulling in any loose flour-y bits. Use a sharp knife or bench scraper to slice the circle into 6 or 8 pieces, like a pizza. Place the scones on a baking sheet pined with parchment paper. Brush the top of each scone with heavy cream, and sprinkle with raw or turbinado sugar.

  4. Bake for 25-28 minutes or until golden brown.

Recipe Notes

These scones are best when enjoyed right out of the oven, or the same day. To reheat, place them on a baking sheet and warm in a 300 degree oven for about 5 minutes.