White Chocolate Raspberry Scones

Ingredients

• 2 cup all-purpose flour (250g)
• 0.33 cup granulated sugar (65g)
• 2.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup unsalted butter (113g, cold and cubed)
• 0.5 cup heavy cream (120ml, cold)
• 1 egg (large, cold)
• 1 tsp vanilla extract
• 1 cup fresh raspberries (125g)
• 0.5 cup white chocolate chips (90g)
• 0.5 cup powdered sugar (60g, for glaze)
• 1 tbsp milk (for glaze)

Steps

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. 3

   Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

5. 5

   Pour the wet ingredients into the dry ingredients. Stir gently with a fork just until the dough starts to come together.

6. 6

   Gently fold in the fresh raspberries and white chocolate chips, being careful not to overwork the dough or crush the berries too much.

7. 7

   Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle, about 1 inch thick.

8. 8

   Cut the circle into 8 equal wedges using a sharp knife or bench scraper.

9. 9

   Place the wedges onto the prepared baking sheet, leaving space between them.

10. 10

    Bake for 18-22 minutes, or until the scones are golden brown on top and firm to the touch.

11. 11

    While the scones cool slightly, whisk together the powdered sugar and milk in a small bowl to create a smooth glaze.

12. 12

    Drizzle the glaze over the warm scones before serving.

Notes

The 'unconventional method' mentioned by the author typically refers to keeping all ingredients very cold and handling the dough as little as possible to ensure a tender, flaky crumb. Using fresh raspberries provides the best texture, but frozen can be used if kept frozen until the moment they are folded in.

Nutrition per serving

• breakfast
• brunch
• baking
• scones
• raspberry
• white chocolate
• dessert
• vegetarian