A good scone has a way of making you feel elegant, especially if you pronounce it ‘skon’ instead of ‘skōne’. I went to a lovely tea recently where scones were served, along with an array of dainty tea sandwiches and desserts. The scones were round with pink sugar sprinkled on top. Pretty pink food is always so promising. Unfortunately, the scones were hard, dry and bland. No amount of clotted cream slathered on them could help. There’s nothing elegant about a dry, hard bite of a scone that you have to struggle to choke down. Scones should be dense and slightly dry and crumbly, but there’s no reason we can’t make them more delicious. It’s fun to add fruit, chocolate, herbs, nuts or whatever you like to make them more delightful. These Raspberry White Chocolate Scones are tender and buttery with bursts of flavor from the fresh raspberries and white chocolate. I added pink sparkling sugar for texture and, of course, to make them look pretty!
- 1 3/4 cups (7 7/8 oz or 226g) all purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
- 1/2 cup (4 oz or 118 ml) cold heavy cream plus extra for tops
- 1/4 cup (2 oz or 57g) cold sour cream
- 1 teaspoon pure vanilla extract
- 3/4 cup (4 1/2 oz or 128g) white chocolate chips or chunks Not chopped white chocolate
- 3/4 cup (4 oz or 113g) fresh raspberries
- pink or white coarse sparkling sugar
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder and salt together. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
- In a small bowl, whisk together the heavy cream, sour cream and vanilla.
- Stir the cream mixture into the flour mixture until a shaggy dough forms.
- Gently fold in the white chocolate and raspberries.
- Turn the dough out onto a lightly floured surface. Form the dough into a 1-inch thick round, about 6 1/2 inches in diameter. Cut the dough into 8 wedges.
- Place scones 2 inches apart on the prepared baking sheet. Chill the scones in the refrigerator for 20 minutes.
- Heat oven to 375ºF (190ºC). Brush the tops of the scones with heavy cream. Sprinkle with coarse sugar.
- Bake until the edges look golden brown, about 20-24 minutes. Transfer the scones to a cooling rack.
*To find pink sparkling sugar, click here.
This recipe was updated on 3/23/2023.