Raspberry White Chocolate Scones
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream plus extra for brushing
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh raspberries
1/2 cup white chocolate chunks or chips
Directions:
Preheat the Oven:
Preheat your oven to 400F 200C. Line a baking sheet with parchment paper.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour this mixture into the dry ingredients, stirring until just combined. Do not overmix.
Fold in Raspberries and White Chocolate:
Gently fold in the raspberries and white chocolate chunks, being careful not to crush the raspberries too much.
Shape the Dough:
Transfer the dough onto a lightly floured surface and shape it into a circle about 1 inch thick.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Brush and Bake:
Brush the tops of the scones with a little extra heavy cream to help them bake to a golden color.
Bake for 18-22 minutes, or until the scones are golden and cooked through.
Cool and Serve:
Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature.
Nutritional Information:
Prep Time: 15 minutes Baking Time: 20 minutes Total Time: 35 minutes
Approx. 280 kcal per scone Servings: 8 scones
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