Indulge in the delightfully tender and buttery texture of these White Chocolate Raspberry Scones. Bursting with sweet raspberries and rich white chocolate, these scones are the perfect treat for breakfast or an afternoon snack. With a hint of vanilla extract and a sprinkling of sugar on top, these scones are sure to satisfy your cravings. They require only a few basic ingredients and are easy to make, so you can enjoy these mouthwatering scones in no time.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
- 2 tablespoons granulated sugar (for sprinkling on top)
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl, whisk together the buttermilk and vanilla extract.
- Slowly pour the buttermilk mixture into the dry ingredients and butter. Gently stir until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
- On a lightly floured surface, transfer the dough and gently pat it into a circle, about 1-inch thick.
- Using a sharp knife or a biscuit cutter, cut the dough into 8 equal-sized wedges or circles.
- Place the scones on a baking sheet lined with parchment paper. Sprinkle the tops with granulated sugar.
- Preheat the oven to 425°F (220°C).
- Bake the scones for 13-15 minutes, or until golden brown.
- Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy!
