Raspberry White Chocolate Scones

The first time I made these scones was on a rainy Saturday morning when I had overripe raspberries threatening to turn in the fridge. My apartment smelled like butter and vanilla within minutes, and something about the way the raspberries burst against the sweet white chocolate made these feel special without trying too hard.

I brought a batch to my sister's baby shower last spring, and honestly, they disappeared faster than anything else on the table. Her mother-in-law asked for the recipe, which is basically the ultimate compliment in my family.

Ingredients

• All-purpose flour: The foundation here, and measuring by weight gives you the most consistent results every single time
• Granulated sugar: Just enough to sweeten without competing with the white chocolate
• Baking powder and baking soda: This combo gives you lift and that beautiful rise we all want in a scone
• Salt: Don't skip it, it balances all that sweetness and makes the flavors pop
• Cold unsalted butter: Keep it chilled, working quickly creates those tender flaky layers
• Heavy cream: The fat content here makes all the difference in texture
• Egg: Adds structure and helps the scones hold their shape while baking
• Vanilla extract: Pure vanilla really shines in simple baked goods like these
• Fresh raspberries: Handle them gently so they don't bleed into the dough too much
• White chocolate: Chips work, but chopped baking bar melts into lovely pockets throughout
• Powdered sugar for glaze: Sift it first to avoid any lumpy surprises
• Milk or cream for glaze: Start with one tablespoon and add more until you reach the right consistency

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until combined

Cut in the butter:

Add cold cubed butter and work it in with a pastry cutter or your fingertips until you see coarse crumbs throughout

Combine the wet ingredients:

Whisk cream, egg, and vanilla in a separate bowl, then pour over the flour mixture

Bring the dough together:

Stir gently until just combined, being careful not to overwork it or your scones will be tough

Add the good stuff:

Fold in raspberries and white chocolate as gently as possible to avoid crushing the berries

Shape and cut:

Turn dough onto a floured surface, pat into a one-inch thick circle, and cut into eight wedges

Prep for baking:

Transfer wedges to your prepared baking sheet and brush the tops with a little extra cream

Bake until golden:

Let them bake for sixteen to eighteen minutes until golden brown, then cool slightly on a wire rack

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over warm or cooled scones

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My friend Sarah swears these are best eaten standing at the counter while they're still warm, glaze dripping down her fingers. Honestly, she's not wrong.

Making These Ahead

You can cut the scones into wedges and freeze them unbaked on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes, and you'll have fresh scones whenever the mood strikes.

Getting The Texture Right

The trick is patience with the butter. If it starts to feel soft or greasy, pop everything in the fridge for ten minutes before continuing. Cold butter creates steam pockets as it bakes, and that's what gives you that tender, flaky crumb.

Serving Ideas

These are perfect on their own, but if you're serving them for a proper occasion, set out some clotted cream and lemon curd alongside. The extras make people feel like they're somewhere fancy.

• Pair with Earl Grey or a light herbal tea to cut through the richness
• Store leftovers in an airtight container, though they really are best the first day
• Reheat in a 300°F oven for five minutes to refresh them the next morning

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There's something about a warm scone that makes any morning feel like a occasion, even if you're just eating them in your pajamas.

Recipe FAQs

→ How do I keep raspberries from breaking in the dough?

Fold the raspberries gently into the mixture just before shaping to avoid crushing them and maintain their shape.

→ Can I substitute the white chocolate with other types?

Yes, you can swap white chocolate chips for milk or dark chocolate depending on your preference, keeping sweetness balanced.

→ What is the best way to achieve flaky scones?

Use cold, cubed butter and handle the dough lightly to ensure pockets of butter create a flaky texture during baking.

→ How should I store these scones for freshness?

Store in an airtight container at room temperature for up to two days, or freeze for longer storage and warm before serving.

→ What can I use instead of heavy cream in the dough?

Substitute with whole milk or half-and-half to keep moisture and richness, though texture may vary slightly.

→ Is it necessary to glaze the scones?

The glaze adds a lovely vanilla sweetness and shine, but scones can be enjoyed plain or with butter as preferred.