Raspberry White Chocolate Scones
Tender scones with fresh raspberries and white chocolate, topped with crunchy sparkling sugar.
raspberry white chocolate
cups (7 7/8 oz or 226g)
all purpose flour, sifted
fine sea salt
tablespoons (3 1/2 oz or 100g)
cold, unsalted butter, cubed
cup (4 oz or 118 ml)
cold heavy cream plus extra for tops
cup (2 oz or 57g)
cold sour cream
pure vanilla extract
cup (4 1/2 oz or 128g)
white chocolate chips or chunks
Not chopped white chocolate
cup (4 oz or 113g)
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,
This recipe was updated on 3/23/2023.