Raspberry White Chocolate Cream Scones – a delicious recipe with Flour, Sugar, Baking Powder, Salt, White Chocolate Chips, Fresh Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 425u00b0F. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the white chocolate chips. Add the raspberries and the cream. Gently fold the ingredients together until just mixed. Some of the raspberries will start to break up; this is fine but try not to mash them too much.
2
2. Gather the dough together and form into an 8-inch circle on a flour-covered surface. Cut the circle into 8 wedges. Separate the wedges and place them on an ungreased baking sheet.
3
3. Brush the tops of the scones with extra cream, and sprinkle liberally with the turbinado sugar. Bake for 12-15 minutes, or until lightly browned on the top.
4
Recipe adapted from Joy of Cooking.
462
kcal
Calories
14
g
Fat
76
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Flour, 1/3 cups Sugar, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, and more.
Yes, Raspberry White Chocolate Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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