Description
Delicious scones filled with fresh raspberries and white chocolate, baked to a perfect bakery-style texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gently fold in the white chocolate chips and fresh raspberries.
- In a separate bowl, combine the milk and vanilla extract, then pour into the dry mixture. Stir until just combined, being careful not to overmix.
- Turn the dough out onto a floured surface and shape it into a circle about 1-inch thick. Cut into 8 wedges.
- Place the wedges on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Allow to cool on a wire rack before serving.
Notes
For best results, use fresh raspberries and chill the dough for 10 minutes before baking. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g