Raspberry White Chocolate Scones (Print View)
Buttery scones filled with juicy raspberries and creamy white chocolate, topped with a sweet vanilla glaze.
# What You'll 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 more 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
# Step-by-Step Directions:
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 using 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 incorporated.
05 - Pour wet ingredients into dry mixture. Stir gently with a spatula until just combined, being careful not to overmix.
06 - Add fresh raspberries and white chocolate chips. Gently fold to distribute evenly throughout the dough, accepting that some raspberries may break apart slightly.
07 - Turn dough out onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick. Cut into 8 equal wedges and transfer to the prepared baking sheet.
08 - Brush the tops of each scone with a small amount of extra heavy cream. Bake for 16-18 minutes or until golden brown. Cool on a wire rack.
09 - Whisk together powdered sugar, milk or cream, and vanilla extract until smooth and drizzling consistency is achieved. Drizzle generously over cooled scones.
# Expert Suggestions:
01 -
- The contrast of tart berries against creamy white chocolate hits every craving at once
- These come together in under 40 minutes but taste like they came from a fancy bakery
02 -
- Overworking the dough makes tough scones, so stop mixing as soon as the flour disappears
- Keep your butter cold until it hits the oven for the flakiest results
03 -
- Use frozen raspberries without thawing when fresh aren't in season—they hold their shape better
- Add lemon zest to the dough or glaze for a bright, citrusy twist that cuts through the richness