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Buttery Raspberry White Chocolate Scones with Flaky Layers

Buttery Raspberry White Chocolate Scones - featured image
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These buttery raspberry white chocolate scones feature flaky layers, a perfect balance of sweet and tart flavors, and a tender crumb. Ideal for breakfast, brunch, or afternoon tea, they are quick and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, cold and cubed
  • 1 cup (240 ml) heavy cream or whole milk, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (about 125 grams) fresh raspberries, gently rinsed and patted dry
  • ½ cup (90 grams) white chocolate chunks

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Keep the butter cold; if it softens, chill the mixture for 10 minutes.
  4. In a separate bowl, mix the heavy cream or milk with vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough will be slightly sticky but not wet.
  5. Carefully fold in the fresh raspberries and white chocolate chunks, being gentle to avoid breaking the raspberries.
  6. Turn the dough out onto a lightly floured surface. Pat it into a 9-inch (23 cm) circle about 1 inch (2.5 cm) thick. For extra flaky layers, fold the dough in half and pat out again, repeating this folding twice more.
  7. Cut the dough into 8 equal wedges using a sharp knife or bench scraper. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
  8. Brush the tops of the scones with a little extra cream or milk for a golden, shiny finish.
  9. Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky layers. Do not overmix the dough once wet ingredients are added to avoid tough scones. Gently fold in raspberries to prevent dough from turning pink and soggy. Brush tops with cream for a golden crust. Baking time may vary by oven; start checking at 15 minutes.

Nutrition

Keywords: scones, raspberry scones, white chocolate scones, flaky scones, breakfast, brunch, easy baking, sweet scones

Find it online: https://cooksybite.com/buttery-raspberry-white-chocolate-scones-recipe-with-flaky-layers-easy-and-perfect/