Raspberry White Chocolate Scones (Printable)
Buttery scones bursting with raspberries and white chocolate, finished with a delicate 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
→ Glaze
12 - 3/4 cup powdered sugar
13 - 1-2 tablespoons milk or cream
14 - 1/4 teaspoon 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 blended.
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 combined.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Gently fold in fresh raspberries and white chocolate chips, being careful not to crush the berries.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle, about 7 inches in diameter. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
08 - Brush the tops of the scones with a little extra cream. Bake for 16-18 minutes until golden brown on top and firm to the touch.
09 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - While scones cool, whisk together powdered sugar, 1 tablespoon of milk or cream, and vanilla extract. Add additional liquid 1 teaspoon at a time until desired consistency is reached.
11 - Drizzle the glaze over warm or cooled scones. Allow glaze to set for 5 minutes before serving.
# Expert Tips:
01 -
- The contrast of tart raspberries against sweet white chocolate creates this perfect balance that keeps you coming back for just one more
- These scones come together in under 40 minutes but taste like you spent all morning making them
02 -
- Work with cold butter and handle the dough as minimally as possible or you'll lose those tender flaky layers we're after
- Frozen raspberries can turn your dough pink and make it too wet, so stick with fresh if you can find them
03 -
- Grate your frozen butter instead of cubing it for even faster incorporation and less risk of melting
- Chill your mixing bowl and flour in the freezer for 15 minutes before starting if your kitchen is particularly warm