White Chocolate Rapberry Scones Recipe

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Soft and bendable Fresh raspberries, lemon zest, and white chocolate make White Chocolate Raspberry Scones. Use fresh or frozen raspberries in this easy recipe. They make great breakfast or lunch munchies!  

Ingredients

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– ½ cup granulated sugar – 2 lemons zested – 2½ cups all purpose flour plus more for work surface – 1 tablespoon baking powder – ½ teaspoon salt – ½ teaspoon cardamom – ½ cup unsalted butter cold, cubed – ⅔ cup heavy cream cold, divided – 1 large egg yolk – 1 teaspoon vanilla extract – ¾ cup raspberries fresh or frozen – 2/3 cup white chocolate chips divided

Instructions

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1

Freeze butter for 15 minutes. Next, cut chilled butter in half lengthwise. On its side, cut lengthwise again. Thinly slice butter.   

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2

Place parchment paper on a baking pan and set it aside. Using flour, lightly dust a workspace that has been cleaned.  

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3

Put the sugar and lemon zest in a big bowl and mix them together. Use your hands to mix the zest into the sugar.  

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4

Combine the flour, baking powder, cardamom, and salt with the sugar mixture by stirring them together with a whisk or a spatula until they are just incorporated.  

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5

In a small bowl, mix egg yolk, vanilla, and ½ cup heavy cream with a fork. Pour the mixture into the well. Slowly mix wet and dry ingredients with a fork.   

– Serving: 1scone – Calories: 455kcal – Carbohydrates: 46g – Protein: 6g – Fat: 28g – Saturated Fat: 17g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 7g – Trans Fat: 0.5g – Cholesterol: 116mg – Sodium: 289mg – Potassium: 137mg – Fiber: 2g – Sugar: 20g – Vitamin A: 927IU – Vitamin C: 4mg – Calcium: 170mg – Iron: 2mg

Nutrition

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