White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are easy to make with white chocolate chips and fresh (or frozen) raspberries inside of this tender breakfast pastry.

Author Amber Brady

Prep Time 20

Cook Time 15

Total Time 35

Yields servings

Ingredients

2 cups (240 g) all-purpose flour, stir, spoon & level
⅓ cup (68 g) granulated sugar
1 Tbsp baking powder
1 tsp salt, use half if you are sensitive to salt
½ cup (113 g) unsalted butter, cold (cut into Tablespoons)
½ cup (85 g) white chocolate chips, Guittard or Ghirardelli brand recommended
½ cup (118 ml) heavy cream
1 large egg
½ tsp vanilla extract, or almond extract
¾ cup (105 g) raspberries, rinsed and dried

For topping:

2 Tbsp heavy cream
¼ cup (43 g) white chocolate chips (Guittard or Ghirardelli brand)
½ tsp oil, canola/vegetable, for thinning the chocolate

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the flour, sugar, baking powder and salt. Add the butter and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles course crumbs. Fold in the white chocolate chips.
Whisk together the heavy cream, egg, and vanilla (or almond extract). Add to dry ingredients. Stir together until mixture starts to clump together. Add raspberries and fold gently.
Empty mixture onto a lightly floured surface. Gently press mixture together to create a round, flat disc about 7-inches in diameter and approximately 1-inch thick, using extra flour as needed to prevent sticking. Cut the disc into 8 wedges and use a pie server to carefully move the pieces to the prepared baking sheet.
Lightly brush the top of the scones with heavy cream. (Sprinkle with course sugar, if desired.) Bake at 400˚F for 15 minutes or until golden brown on edges/bottom.
Allow scones to cool on the baking sheet. Melt 1/4 cup of white chocolate chips with 1/2 teaspoon of a neutral tasting oil in the microwave for 15 second intervals, stirring in-between. Drizzle or pipe melted white chocolate over cooled scones. Allow chocolate to harden before serving.

Notes

Frozen raspberries also work really well. Do not thaw first.
If skipping the white chocolate drizzle, be sure the sprinkle coarse sugar (like Turbinado or Demerara sugar) over the scones after brushing them with heavy cream. Then bake as directed.

Store these white chocolate raspberry scones in an airtight container at room temperature for up to 1-3 days, or in the fridge for up to 1 week.

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