Raspberry White Chocolate Scones

Super moist and tender scones with a beautifully crusty exterior are an excellent substitute for the American biscuit. Lots of raspberries, white chocolate, and a touch of orange zest make it an ideal breakfast or afternoon snack.

Course Breakfast, Snack

Cuisine English

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 386kcal

Author Imma

Ingredients

2 cups (240g) all-purpose flour, plus more for gentle kneading
¼-⅓ cup (50-65g) sugar
1 tablespoon (14g) baking powder
¾ teaspoon (4-5g) salt
1 tablespoon (6g) orange zest, grated
6 tablespoons (84g) unsalted butter, cold and cut into pieces
2 large eggs
1⁄3 cup (80g) heavy cream, plus more for brushing the scones
1 teaspoon (5ml) vanilla extract
1¼ cups (150-160g) fresh raspberries
⅓ cup (55-60g) white chocolate chips

Instructions

Preheat oven to 400℉ (205℃).
Sift flour, sugar, baking powder, salt, and orange zest in a medium bowl.
Work the butter in with a pastry cutter until the mixture is unevenly crumbly. Some larger chunks of butter are okay.
Whisk the eggs, heavy cream, and vanilla.
Gently fold wet ingredients into dry ingredients and stir until the dry ingredients are moistened.
Add the raspberries and white chocolate chips and mix until it holds together (like a ball).
Put the dough on a floured surface and pat gently with your hands until the dough is about ½" thick. Fold the dough over on itself about 5 times, and then gently press down.
Use a large knife to slice it into 4 equal portions. Cut diagonally to produce 8 wedges.
Separate the wedges and place them on an ungreased baking sheet. Then brush with cream.
Bake at 400℉ (205℃) for about 12 minutes (you may need another minute or two depending on your oven) or until lightly browned.
Remove and serve warm with a hot cup of coffee.

Notes

Have your butter as cold as possible. I've even grated frozen butter for great results
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition