Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (chilled)
- 1/2 cup white chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Take your cold, cubed butter and add it to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This cold butter is the secret to a flaky scone.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just moistened. Carefully fold in the white chocolate chips and fresh raspberries, being mindful not to crush the berries too much. Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch disc about 1 inch thick. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges. Place the wedges on your prepared baking sheet, leaving space between them.
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar if desired. Place the baking sheet in the oven and bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set. Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve them warm with a dollop of clotted cream or enjoy them plain with a hot cup of coffee. Once cooled, they are ready for a beautiful presentation on your favorite serving platter.
- Cook Time: 40 minutes