Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 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 or frozen raspberries
- 1/2 cup white chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Ensure there are no large clumps of flour to maintain a light texture.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut 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 creating those sought-after flaky layers.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this liquid mixture into the dry ingredients. Stir gently with a spatula just until the dough begins to come together. Do not overmix, or the scones will become tough.
- Gently fold in the raspberries and white chocolate chips. If using fresh raspberries, be careful not to crush them too much. Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch disc. Cut the disc into 8 equal wedges using a sharp knife or bench scraper.
- Place the wedges on the prepared baking sheet, leaving space between each. Brush the tops lightly with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool slightly before serving.
- Cook Time: 40 minutes