Raspberry White Chocolate Scones Baked Until the Tops Crack

Raspberry White Chocolate Scones Baked Until the Tops Crack keeps the shopping list focused on all-purpose flour, granulated sugar, and kosher salt. It serves 12 scones.

Count on 20 minutes of prep, 20 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ cup unsalted butter cold, cubed
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup heavy cream
• 1 ½ cups raspberries frozen
• ½ cup white chocolate chips
• Heavy cream for finishing
• White sparkling sugar for finishing

How the cooking goes

1. Heat the oven to 325°F convection or 350°F conventional. Prepare a sheet pan with parchment.
2. In the bowl of a electric mixer fitted with the paddle attachment, combine flour, sugar, salt, and baking powder. Mix on low just to distribute. Add cold cubed butter and mix on low until no visible butter remains and the mixture resembles wet sand.
3. Whisk together vanilla, eggs, and heavy cream in a separate bowl until the texture looks smooth. With the mixer running on low, slowly pour in the cream mixture and mix until just incorporated.
4. Turn the dough out onto a clean surface. Add white chocolate chips and squeeze the dough together gently until no dry spots remain. Add frozen raspberries and fold them in gently, squeezing to break apart any clumps as you go.
5. For uniform scones, roll or press dough into a 6-inch square, roughly ½ inch thick. Divide into four 3-inch squares, then cut each diagonally to form 8 triangles. For rustic scones, press into a circle and cut into 12 triangles. Place on the prepared sheet pan about 2 inches apart.
6. Brush scones immediately with heavy cream and sprinkle generously with white sparkling sugar. Bake right away, do not refrigerate before baking.
7. Bake 18 to 20 minutes, until edges look dry then set and the centers offer light resistance when pressed gently with a fingertip. If baking from frozen, bake 20 to 25 minutes at the same temperatures.
8. Cool completely on the sheet pan.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Scones, open Chocolate Chip Scones Baked Until the Tops Crack and Blueberry Scones Baked Until the Tops Crack.