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Nadia James

White Chocolate Raspberry Brunch Scones

White Chocolate Raspberry Brunch Scones — Lightly crumbly, buttery wedges that pair well with coffee or tea.
Print Recipe
Prep Time 18 minutes
Cook Time 21 minutes
Resting / chilling / cooling 10 minutes
Total Time 49 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup cold heavy cream
  • 1 large egg
  • 1/3 cup white chocolate chips
  • 1/2 cup chopped raspberries

Equipment

  • pastry cutter
  • baking sheet
  • mixing bowl

Method
 

  1. Preheat the oven to 400°F and line a baking sheet.
  2. Whisk flour, sugar, baking powder and salt. Cut cold butter into the flour until pieces resemble peas.
  3. Whisk cream with egg, pour into flour, and fold gently. Add white chocolate chips, chopped raspberries while the dough is still shaggy.
  4. Pat into a 7-inch disk on a lightly floured surface, cut into 8 wedges and space on the tray.
  5. Bake 18–22 minutes until golden on top and cooked through; cool 10 minutes.

Notes

  • Keep the butter cold and handle dough lightly for tender layers.
Storage: Store completely cooled scones airtight up to 2 days at room temperature; freeze up to a month.
Serving suggestion: Serve on a festive platter.