White Chocolate Raspberry Scones with Raspberry Jam

White Chocolate Raspberry Scones with Raspberry Jam offer a delightful treat perfect for breakfast or afternoon tea. The buttery scones are generously filled with sweet white chocolate chunks and tangy raspberries, balancing the flavors perfectly. Adding raspberry jam introduces an extra fruity burst that complements the scones beautifully. Enjoy these scones warm from the oven or at room temperature for a delectable experience.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/2 cup butter, cold and cubed
• 1 cup white chocolate chunks
• 1 cup fresh raspberries
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup raspberry jam

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the all-purpose flour, sugar, salt, and baking powder.
3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
4. Gently fold in the white chocolate chunks and fresh raspberries.
5. In a separate bowl, whisk together the heavy cream and vanilla extract.
6. Pour the cream mixture over the dry ingredients and stir until just combined; do not overmix.
7. Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick.
8. Cut the dough into 8 wedges and transfer to a baking sheet lined with parchment paper, spacing them evenly apart.
9. Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown and firm to touch.
10. Cool briefly on a wire rack, and serve warm with raspberry jam.

Keywords: Scones, Breakfast, Baking, Sweet Treat, Dessert

Spice Rack: Vanilla Extract

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