Ingredients
Scale
- 2½ cups (313g) all-purpose flour, plus 1 tablespoon for coating raspberries
- ½ cup (100g) granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (113g) cold butter, grated
- 4 ounces high-quality white chocolate, roughly chopped
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- ½ – ⅔ cup (113g – 152g) heavy whipping cream
- 1 cup frozen raspberries, sprinkled with flour
- 2 tablespoons heavy cream, for brushing
- 2 tablespoons turbinado sugar (or granulated sugar)
Instructions
- Combine dry ingredients in a bowl: flour, sugar, salt, baking powder.
- Incorporate grated cold butter until mixture resembles coarse crumbs.
- Fold in chopped white chocolate.
- Mix wet ingredients: eggs, almond extract, heavy whipping cream.
- Combine dry and wet mixtures gently until moistened.
- Fold in floured raspberries.
- Shape dough into a circle, chill for 30-60 minutes.
- Preheat oven to 425°F (220°C) and prepare a baking sheet.
- Cut chilled dough into wedges and place on the baking sheet.
- Brush with heavy cream and sprinkle with turbinado sugar.
- Bake for 18-23 minutes until golden brown.
Notes
Use high-quality white chocolate for the best flavor.
Ensure the butter is cold for flaky scones.
Do not overmix the dough to keep scones tender.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 45