Imagine biting into a scone so divine it transforms your ordinary breakfast into a gourmet experience! These Raspberry White Chocolate Scones are not just a pastry; they're a symphony of sweet, tangy, and buttery flavors that will make your taste buds dance with delight. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your morning routine from mundane to extraordinary, with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup raspberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
- Add the 1/2 cup of chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the 1/2 cup of raspberries and 1/2 cup of white chocolate chips, being careful not to break the raspberries too much.
- In a separate bowl, whisk together the 1/2 cup of heavy cream and 1 large egg until well combined. Pour this mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough just a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 12 equal wedges. Alternatively, you can use a round biscuit cutter to cut out circular scones.
- Place the scones onto the prepared baking sheet, leaving some space between each one. If desired, brush the tops with a little extra heavy cream for a golden finish.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature, perhaps with a dollop of clotted cream or butter, and enjoy your delicious Raspberry White Chocolate Scones!
Tips
- Keep your butter ice-cold: This is the secret to achieving those flaky, tender layers that make scones irresistible.
- Don't overmix the dough: Mix just until the ingredients are combined. Overworking can lead to tough, dense scones.
- Chill your scones before baking: If time permits, pop the cut scones in the refrigerator for 15 minutes before baking. This helps them maintain their shape and creates a better texture.
- Use fresh raspberries: If possible, use fresh raspberries and handle them gently to prevent breaking and bleeding into the dough.
- For an extra touch of elegance, drizzle cooled scones with melted white chocolate or dust with powdered sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
