Chocolate chunk scones, lemon-blueberry scones, raspberry scones—you show me the scones and I will show you
the money how I became president of the Clean Plate Club. Because if there is one breakfast pastry that stands high above the rest on my list of morning carbs, it would be impossibly light and oh-so-tender scones.
In this latest rendition, I’m wholeheartedly welcoming the marriage of juicy raspberries and white chocolate chips to yield a tasty treat that needs little more than an accompanying cup of coffee to take breakfast from a routine meal to an a.m. extravaganza. And a little (optional) sprinkle of sanding sugar on top gives these raspberry scones that classic crunch reminiscent of the coffee shop and store-bought alternatives.
While scones are best enjoyed still warm from the oven, this raspberry variety holds up well when stored in an airtight container at room temp. So you can bake up a batch on Monday and snack your way through the week with a scone (or two) for every morning.
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- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 6 Tablespoons cold unsalted butter, cubed
- 2/3 cup heavy cream, plus more for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup raspberries
- 3/4 cup white chocolate chips
- Sanding sugar, optional
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
- In a separate medium bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms a moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Kelly’s Note.)
- Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet then place the baking sheet in the freezer for 20 minutes.
- Remove the scones from the freezer. Brush the tops with heavy cream then sprinkle them with the sanding sugar. Bake the scones for about 20 minutes until pale golden and they’re baked through. Remove from the oven and serve immediately.
- The more smashed the raspberries are, the wetter the dough will be. If needed, sprinkle the top of the dough with flour while gathering it onto your work surface. Do not knead the dough, but rather loosely gather it. The less touching, the better!
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Recipe adapted from King Arthur Flour.