Fluffy Heart-Shaped Raspberry White Chocolate Scones
These fluffy heart-shaped scones combine tart raspberries and sweet white chocolate chunks for a perfect treat that’s quick and easy to make, ideal for breakfast or teatime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 scones 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (50g) granulated sugar
- ¾ cup (170g) cold unsalted butter, cubed
- 1 cup (125g) frozen raspberries
- ¾ cup (130g) white chocolate chunks
- 1 cup (240ml) heavy cream
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
- Gently fold in the frozen raspberries and white chocolate chunks, being careful not to crush the berries.
- In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and pat it into a ¾-inch (2cm) thick rectangle.
- Using a 3-inch heart-shaped cookie cutter, cut out scones, gently pressing to keep the shape. Gather scraps and repeat until dough is used up.
- Place scones on the baking sheet about 1 inch apart. Brush tops lightly with heavy cream and sprinkle coarse sugar if desired.
- Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out clean.
- Transfer scones to a cooling rack and let rest for 10 minutes before serving.
Notes
Use cold butter cut into small pieces for flaky layers. Avoid overmixing the dough to keep scones tender. Frozen raspberries help prevent sogginess. Optionally sprinkle coarse sugar on top for a crunchy finish. Dough can be refrigerated for up to 24 hours before baking; add a couple of minutes to baking time if chilled.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: scones, raspberry scones, white chocolate scones, heart-shaped scones, breakfast treats, easy scones, berry scones