Raspberry White Chocolate Scones (Printable)
Buttery scones filled with fresh raspberries, white chocolate, and a sweet vanilla glaze for a delightful treat.
# 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 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 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 blended.
03 - Add cold butter cubes to the dry mixture. Cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
06 - Add fresh raspberries and white chocolate chips. Gently fold to distribute evenly throughout the dough. Some raspberries may break apart slightly.
07 - Turn dough out onto a lightly floured surface. Pat gently into an 8-inch circle about 1 inch thick.
08 - Cut circle into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to prepared baking sheet, spacing them 2 inches apart.
09 - Brush tops of scones with a little extra heavy cream. Bake for 16-18 minutes until golden brown on top and edges.
10 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
11 - Whisk powdered sugar, 2 tablespoons milk or cream, and vanilla extract in a small bowl until smooth. Add additional milk 1 teaspoon at a time if needed to reach desired consistency.
12 - Drizzle glaze over cooled scones. Allow glaze to set for 10-15 minutes before serving.
# Expert Pointers:
01 -
- The way white chocolate melts into warm pockets while raspberries burst in every bite feels like a tiny celebration
- They come together faster than you think and make your whole kitchen smell like a professional pastry shop
02 -
- Cold butter is absolutely essential here because warm butter will make your scones dense and tough instead of light and flaky
- Overmixing the dough is the quickest way to ruin your scones so stop as soon as everything comes together
03 -
- Freeze your butter for 15 minutes before starting to make cutting it in even easier
- If using frozen raspberries keep them frozen and do not thaw or you will end up with purple dough