Raspberry White Chocolate Scones (Print View)
Buttery scones filled with raspberries and white chocolate, finished with a simple vanilla glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 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 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup fresh raspberries
11 - 1/2 cup white chocolate chips or chopped white chocolate
→ Vanilla Glaze
12 - 3/4 cup powdered sugar
13 - 1-2 tablespoons milk or cream
14 - 1/4 teaspoon 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 cubed cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully incorporated.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon just until the dough begins to come together. Do not overmix.
06 - Gently fold in raspberries and white chocolate chips, taking care not to crush the berries.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet, leaving space between each scone.
08 - Brush the tops of the scones with a little extra heavy cream. Bake for 16-18 minutes until golden brown on top. Let cool slightly on a wire rack.
09 - While scones cool, whisk together powdered sugar, 1 tablespoon of milk or cream, and vanilla extract until smooth. Add additional milk or cream 1 teaspoon at a time if needed to reach desired consistency.
10 - Drizzle the glaze over warm or completely cooled scones. Serve fresh or store in an airtight container for up to 2 days.
# Expert Tips:
01 -
- The combination of tart raspberries and creamy white chocolate creates this perfect balance that keeps you coming back for just one more
- These scones come together faster than you'd think, and they make your whole kitchen feel like a cozy bakery
02 -
- Cold butter is non-negotiable here, warm butter will give you tough, dense scones instead of light and flaky ones
- Don't overwork the dough, gentle handling keeps them tender and prevents tough scones
03 -
- If using frozen raspberries, keep them frozen and don't thaw them or they'll turn your dough pink and watery
- Sprinkle coarse sugar on top before baking for that gorgeous bakery sparkle and extra crunch