Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and white chocolate chips.
- In another bowl, whisk together heavy cream, egg, and vanilla until combined.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Turn out the dough onto a floured surface and shape it into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (65g)
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg