Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures an even distribution of leavening agents and flavor.2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky scones.1/2 cup cold unsalted butter
- In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract until well blended.1/2 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients and butter. Stir with a fork or spatula until just combined. Be careful not to overmix, as this can lead to tough scones.
- Gently fold in the white chocolate chips and raspberries. If using frozen raspberries, toss them with a tablespoon of flour before adding to help prevent bleeding.3/4 cup white chocolate chips, 1 cup fresh or frozen raspberries
- Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 3/4-inch thick. You can either cut the disc into 8 wedges using a sharp knife or a pizza cutter, or use a round biscuit cutter to create individual scones.
- Place the scones onto the prepared baking sheet, leaving a little space between them.
- Brush the tops of the scones with a little extra heavy cream for a golden-brown finish.1/2 cup heavy cream
- Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months.
