Raspberry White Chocolate Scones (Print View)
Buttery scones filled with juicy raspberries and white chocolate, finished with a sweet vanilla glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 1/2 teaspoons pure vanilla extract
→ Add-Ins
10 - 3/4 cup fresh raspberries
11 - 1/2 cup white chocolate chips or chunks
→ Glaze
12 - 3/4 cup powdered sugar
13 - 2-3 tablespoons milk or cream
14 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add cold butter cubes. Cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until blended.
05 - Pour wet ingredients into dry mixture. Stir gently with a spatula until just combined. Do not overmix—some flour streaks should remain visible.
06 - Gently fold in raspberries and white chocolate chips. Expect some raspberries to break apart slightly, which will create swirls throughout the dough.
07 - Turn dough onto a lightly floured surface. Gently pat into an 8-inch circle about 1 inch thick. Cut into 8 equal wedges and transfer to prepared baking sheet, leaving space between each scone.
08 - Brush tops lightly with extra cream. Bake for 16-18 minutes or until golden brown on top and cooked through. Cool on wire rack for at least 10 minutes.
09 - Whisk together powdered sugar, milk or cream, and vanilla extract until smooth and drizzle-consistency. Add additional liquid 1 teaspoon at a time if too thick, or more powdered sugar if too thin.
10 - Drizzle glaze over cooled scones. Allow glaze to set for 5 minutes before serving. Best enjoyed warm or at room temperature on the same day.
# Expert Tips:
01 -
- The white chocolate melts into creamy pockets throughout each tender bite
- Fresh raspberries add bright tartness that cuts through the richness perfectly
- That vanilla glaze makes everything feel like a special occasion
02 -
- Keep everything cold, especially the butter, or you'll lose those flaky layers
- Overmixing is the enemy of tender scones, stop as soon as the dough comes together
- Frozen raspberries work fine, just add them frozen and don't thaw first
03 -
- Use a bench scraper to cut clean wedges without dragging the dough
- Chill the shaped scones for 15 minutes before baking for extra height