Raspberry white chocolate scones (Print View)
Buttery scones studded with raspberries and white chocolate finished with a vanilla glaze.
# What You'll 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 more 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
# 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 cubed cold butter to the flour mixture. Cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet mixture over flour mixture. Stir gently with a spatula until just combined, being careful not to overmix.
06 - Gently fold in fresh raspberries and white chocolate chips, taking care not to crush the berries.
07 - Turn 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 pieces.
08 - Brush tops of scones with a thin layer of extra heavy cream for golden browning.
09 - Bake for 16-18 minutes until golden brown and set in the center. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
10 - While scones cool, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzleable. Add more liquid if needed to achieve desired consistency.
11 - Drizzle glaze over warm or cooled scones. Allow glaze to set for 5 minutes before serving. Best served fresh the same day.
# Expert Suggestions:
01 -
- These scones manage to be both elegant and comforting, like a fancy café treat in your own kitchen
- The tart berries cut through the sweet white chocolate in the most perfect way
02 -
- Cold ingredients are non-negotiable here. Warm butter creates flat, tough scones instead of tall, flaky ones.
- Mix just until combined. Every extra stir makes them tougher.
03 -
- Grating frozen butter instead of cubing it cuts your prep time in half
- Place your baking sheet in the fridge for 15 minutes before baking for extra height