White Chocolate Raspberry Scones

These White Chocolate Raspberry Scones are bursting with sweet white chocolate and tart raspberry flavors in every bite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 425°F.

Step 2

Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.

Step 3

Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.

Step 4

In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.

Step 5

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.

Step 6

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!

Step 7

Shape the dough into two round circles, about 1/2 to 3/4-high. Cut into 6 triangles.

Step 8

Place on a baking sheet lined with a Silpat Mat if you have one.

Step 9

Bake for 10-12 minutes until just lightly browned on top.

Step 10

Notes

Step 11

Tips & Techniques for the Best White Chocolate Raspberry Scones

Step 12

Make sure the butter is very cold for the best results.

Step 13

Store extra scones in an air-tight container and use within 1-2 days for best results.

Step 14

FAQ's

Step 15

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.

Step 16

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.

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