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Raspberry White Chocolate Scones

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 250
Delight in these flaky scones bursting with fresh raspberries and creamy white chocolate, perfect for breakfast or teatime.

Ingredients

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup cold unsalted butter, diced
  • 1 cup heavy cream, divided
  • 1 large egg
  • 1 tsp vanilla extract

Add-ins

  • 1 cup fresh raspberries, rinsed and dried
  • 1 cup white chocolate chips or chopped white chocolate

Instructions 

  • Whisk dry ingredients together. Cut in cold butter until coarse crumbs form.
  • Mix egg, ½ cup cream, and vanilla; combine with dry ingredients to form dough.
  • Gently fold in raspberries and white chocolate. Pat into a 1-inch thick disk, cut into 8 wedges.
  • Place on baking sheet, brush with remaining cream, and bake at 400°F (204°C) for 18-22 minutes.
  • Cool slightly on wire rack before serving warm or at room temperature.

Notes

For best results, handle raspberries gently to prevent crushing.
Calories: 250kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: raspberries