Description
Tender, buttery scones loaded with raspberries and white chocolate, topped with a golden brown sugar crust. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
- Dry ingredients:
- 2½ cups (313g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- Butter and mix-ins:
- ½ cup (113g) cold butter, grated
- 4 oz white chocolate, chopped or chips
- Wet ingredients:
- 2 large eggs, room temperature
- ½ cup (113g–152g) heavy whipping cream
- 1 teaspoon lemon zest
- Fruit:
- 1¼ cups frozen raspberries, tossed with 1 tablespoon flour
- Topping:
- 2 tablespoons whipping cream (for brushing)
- 2 tablespoons brown sugar (for sprinkling)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Mix in the grated cold butter until fully incorporated.
- Stir in the chopped white chocolate.
- In a separate bowl, whisk eggs, heavy cream, and lemon zest.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Gently fold in frozen raspberries tossed with flour.
- Turn the dough out onto a parchment-lined surface and shape into a ¾-inch thick circle.
- Freeze the dough on the tray for 45–60 minutes.
- Slice into 6–8 wedges and space them slightly apart.
- Brush tops with cream and sprinkle with brown sugar.
- Bake for 18–25 minutes until golden brown.
- Cool on a wire rack and serve warm.
Notes
Freezing the dough ensures flakier scones and better shape during baking. Serve with lemon curd or clotted cream for extra indulgence.
- Prep Time: 20 minutes (+ 45 minutes freeze)
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American