Black Raspberry White Chocolate Scones
Tender, flaky scones bursting with tart black raspberries and pockets of creamy white chocolate, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 tablespoon baking powder
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170g) cold unsalted butter, cubed
- ¾ cup (180ml) heavy cream, plus extra for brushing
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (150g) black raspberries, fresh or frozen (if frozen, thaw and drain excess liquid)
- ½ cup (90g) white chocolate, chopped into chunks
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold, cubed butter to the dry ingredients. Cut in the butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized bits.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
- Toss black raspberries with 1 tablespoon of flour to coat.
- Make a well in the dry mixture and pour in the wet ingredients. Gently fold until just combined; dough will be sticky.
- Fold in the floured black raspberries and chopped white chocolate chunks gently to keep berries intact.
- Turn dough onto a floured surface and pat into a 9-inch circle about ¾-inch thick. Cut into 8 equal wedges.
- Place wedges on prepared baking sheet about 2 inches apart. Brush tops with heavy cream and sprinkle with sugar if desired.
- Bake for 18-22 minutes until golden brown and a toothpick inserted near the center comes out clean. Check starting at 18 minutes to avoid overbaking.
- Transfer scones to a cooling rack and cool for at least 10 minutes before serving.
Notes
Keep butter cold for flaky texture. Do not overmix dough to avoid toughness. Toss raspberries in flour to prevent sinking and bleeding. Use parchment paper to prevent burning. Optionally chill shaped dough for 15 minutes before baking for better shape and even baking. If raspberries are very juicy, pat dough wedges with paper towel before baking.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 12
- Fat: 18
- Carbohydrates: 35
- Protein: 4
Keywords: black raspberry scones, white chocolate scones, breakfast scones, homemade scones, flaky scones, brunch recipe