Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Ingredients
- all-purpose flour: 2 cups
- white sugar: 0.33333 cup
- baking powder: 1 tsp
- baking soda: 0.5 tsp
- frozen butter: 6 Tbsp
- raspberries: 0.75 cup (fresh)
- white chocolate chips: 0.33333 cup
- plain yogurt: 0.75 cup
- egg: 1 piece
- ½ teaspoons vanilla extract: 1 piece
- lemon zest: 1 tsp
- confectioners' sugar: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
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Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
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Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
