Raspberry White Chocolate Scones (Printable)
Buttery scones filled with fresh raspberries and white chocolate, finished with a delicate 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 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 Steps:
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. Using a pastry cutter or your fingertips, cut in the butter 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 blended.
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 disc. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
08 - Brush the tops of each scone with a thin layer of heavy cream. Bake for 16-18 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
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, milk or cream, and vanilla extract until smooth. Add more liquid if needed to reach desired consistency.
11 - Drizzle the glaze over cooled or slightly warm scones. Serve immediately or store in an airtight container for up to 2 days.
# Expert Pointers:
01 -
- These scones strike that perfect balance between indulgent white chocolate and tart fresh raspberries, creating layers of flavor in every bite
- The dough comes together quickly but tastes like something from a proper British tea shop, making you look like a baking genius with minimal effort
02 -
- Working quickly once you add the cold butter is absolutely crucial, warm butter means flat dense scones
- Overmixing the dough at any stage will activate gluten and turn tender scones into hockey pucks
03 -
- Use a sharp knife and press straight down when cutting wedges, don't saw or drag
- The glaze should be thick enough to hold its shape but thin enough to drizzle easily