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Raspberry White Chocolate Chip Scones

Freshly baked scones with raspberries and white chocolate chips! Serve it up with a cup of coffee or tea and you're good to go!
Servings 16 scones
Author Olivia

Ingredients

  • 1 (4 oz) Stick Cold Unsalted Butter
  • 2 1/2 cups All Purpose Flour
  • 1/2 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Kosher Salt
  • 1/2 cup + 2 tbsp Heavy Cream
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 cup White Chocolate Chips
  • 1 cup Frozen Raspberries
  • 2-3 tbsp Demerara Sugar

Instructions

  • Grate the stick of butter over a bowl or a cutting board. Place the butter into the freezer to chill while you prepare the rest of the ingredients.
  • Combine the white chocolate chips and frozen raspberries in a bowl. Place it in the freezer to keep the raspberries frozen while you prepare the rest of the ingredients.
  • In a small bowl, add in 1/2 cup heavy cream, egg, and vanilla extract. Whisk the ingredients together until they are fully combined.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until they are combined. Remove the butter from the freezer and add it into the flour. Lightly mix the butter into the dry ingredients, breaking up any large clumps. Mix until the butter is evenly distributed into the dry ingredients.
  • Create a well in the center of the bowl of flour. Pour the liquid ingredients into the well. Using circular motions, begin mixing in the flour from the sides into the center with a fork. Continue to combine the wet and dry ingredients together with the fork until it becomes too difficult to mix. Begin using your hands to knead the ingredients together.
  • Before the dough comes together into a ball, add in the frozen raspberries and white chocolate chips. Quickly and gently mix the two ingredients into the dough until they are evenly distributed. Be careful to not over-mix the dough because the raspberry juice will bleed everywhere.
  • Form the dough into one mass and turn it over onto a floured surface. Sprinkle flour onto the top of the dough and roll it out into a 9x9 inch square. Use a knife to cut the dough into 4 even squares. Cut each square in half diagonally to create two triangles (8 triangles total). Then cut each triangle in half so that you have a total of 16 triangles.
  • Transfer the scones onto sheet trays lined with parchment paper about 2 inches apart. Place the sheet trays into the freezer to chill for 30 minutes.
  • Preheat the oven to 400˚F.
  • Once the scones have chilled, brush the remaining 2 tbsp of heavy cream onto the tops of the scones. Then sprinkle some of the demerara sugar on top. Place the scones into the oven to bake at 400˚F for 15 minutes until the scones have lightly browned. Reduce the heat to 350˚F and allow the scones to finish baking for about 5 minutes. When the scones are done, remove them from the oven. Allow the scones to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

*If you would like to make bigger scones, you can stop cutting the dough after your get 8 triangles. Just be sure to adjust the baking time because the scones will be larger.
*The trickiest part of this process, for me, was mixing the dough with the raspberries and white chocolate. The raspberries defrost pretty quickly and their juices will begin to bleed everywhere and form a gooey mess. Try to work as quickly as possible and sprinkle flour on the dough and work surface.