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Raspberry White Chocolate Scones
Indulge in the perfect balance of sweet raspberries and creamy white chocolate in these tender, buttery scones.
Ingredients:
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup white chocolate chips
– 1/2 cup fresh raspberries
Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
5. Gently fold the wet ingredients into the flour mixture until just combined.
6. Carefully fold in white chocolate chips and raspberries, being careful not to crush the raspberries.
7. Transfer the dough to a floured surface and shape it into an 8-inch circle. Cut the circle into 8 wedges.
8. Place the scones on the prepared baking sheet and bake for 18-20 minutes until golden brown.
9. Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes | Calories: ~320 per serving | Servings: 8 | Storage Tips: Store in an airtight container at room temperature for up to 2 days.