Raspberry White Chocolate Scones (Printable)
Buttery scones with juicy raspberries and white chocolate, glazed with vanilla for a delightful treat.
# 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:
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 to the flour mixture. 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 fully blended.
05 - Pour wet ingredients into dry mixture. Stir gently with a spatula just until dough begins to come together. Do not overmix.
06 - Gently fold in raspberries and white chocolate chips until evenly distributed. Some raspberry breakage is expected.
07 - Turn dough onto lightly floured surface. Gently pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges and transfer to prepared baking sheet, leaving space between each.
08 - Brush tops with additional heavy cream. Bake for 16–18 minutes until golden brown and set in the center. Cool on wire rack.
09 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth and drizzling consistency. Adjust liquid as needed.
10 - Drizzle glaze over cooled scones. Allow glaze to set briefly before serving. Best enjoyed warm or at room temperature on the same day.
# Expert Tips:
01 -
- The contrast of tart raspberries against sweet white chocolate creates the kind of balance that keeps you reaching for just one more
- These come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Warm hands and overworking are the enemy of flaky scones, so work quickly and keep that butter cold
- Raspberries will break apart slightly as you fold them in and this is exactly what creates those beautiful streaks throughout
03 -
- Freeze your butter for 20 minutes before starting and grate it on the large holes of a box grater for the easiest, most even distribution
- Skip the food processor because it generates too much heat and overworks the dough faster than you realize