Raspberry White Chocolate Scones

The butter hit the flour before I realized I should have chilled it longer, but somehow these became the most tender scones I have ever made. The scent of raspberries warming in the oven still pulls me back to that rainy Saturday morning when my kitchen smelled like a bakery.

My sister-in-law took one bite during brunch and immediately asked for the recipe. Now whenever I visit, there is an unspoken expectation that a batch will appear on the counter. The best part is watching people break through that crackly glaze.

Ingredients

• All-purpose flour: The foundation that gives these scones their structure without becoming tough
• Granulated sugar: Just enough sweetness to let the raspberries shine without overwhelming their natural tartness
• Baking powder and baking soda: This duo creates the most impressive rise, giving you those tall bakery-style scones
• Salt: Do not skip this, it makes all the flavors pop and prevents the scones from tasting flat
• Cold unsalted butter: Keeping it cold is the secret to flaky layers, work quickly so it does not melt into the flour
• Heavy cream: Creates the tenderest crumb imaginable and helps the scones achieve that golden top
• Large egg: Adds richness and helps bind everything together into a cohesive dough
• Pure vanilla extract: Use the good stuff here, it pairs beautifully with both white chocolate and berries
• Fresh raspberries: Frozen works too but fresh gives you those gorgeous pockets of jewel-toned fruit
• White chocolate chips: Chunks work even better, creating melty pockets throughout each scone
• Powdered sugar: For the glaze, sift it first to avoid any lumps in your finishing drizzle
• Milk or cream: Adjust this to get your glaze to the perfect pourable consistency

Instructions

Get your oven ready:

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

Whisk the dry ingredients:

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed.

Cut in the butter:

Add cold butter cubes and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Mix the wet ingredients:

Whisk together cream, egg, and vanilla extract in a separate bowl until the mixture is smooth and uniform.

Combine everything:

Pour the wet ingredients into the dry mixture and stir gently with a spatula just until no flour streaks remain, being careful not to overwork the dough.

Add the goodies:

Fold in the raspberries and white chocolate chunks, accepting that some berries will break and create beautiful streaks throughout.

Shape the scones:

Turn the dough onto a floured surface and pat it into an 8-inch circle, then cut into 8 wedges like a pizza.

Bake to golden perfection:

Transfer wedges to your prepared sheet, brush the tops with extra cream, and bake for 16 to 18 minutes until they are golden brown.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth and drizzleable, then pour generously over the cooled scones.

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These scones have become my go-to for bringing to new neighbors as a housewarming gift. Something about that combination of berries and white chocolate feels like an instant welcome mat.

Getting The Right Texture

The dough will feel shaggy and slightly sticky, and that is exactly how it should be. Resist the urge to add more flour or knead it smooth. Those rustic bits are what lead to the tenderest crumb once baked.

Make-Ahead Magic

You can cut the scones into wedges and freeze them raw on a baking sheet, then transfer to a bag. Bake from frozen, adding a couple extra minutes, and you will have fresh scones whenever the craving strikes.

Serving Suggestions

These are best enjoyed the same day but can be refreshed in a 300°F oven for 5 minutes if they have sat out too long. Split them and add a smear of clotted cream or lemon curd for an extra special treat.

• Pair with a cup of Earl Grey tea for the perfect afternoon moment
• Warm slightly before serving to reactive the white chocolate
• Store in an airtight container but know the glaze will soften over time

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There is something so satisfying about pulling a tray of these from the oven and watching the glaze set into those perfect drippy lines. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries without thawing to maintain the dough's texture and prevent excess moisture.

→ How should the butter be prepared for the dough?

Use cold, cubed unsalted butter and cut it into the dry ingredients until the mixture resembles coarse crumbs for flaky scones.

→ What is the best way to mix the dough?

Gently combine wet and dry ingredients without overmixing to keep the scones tender and allow raspberries to remain intact.

→ How is the glaze made?

The glaze is a simple mix of powdered sugar, milk or cream, and pure vanilla extract, whisked until smooth and drizzled over cooled scones.

→ Can these scones be stored for later?

Store at room temperature for a day or freeze for longer storage. Reheat gently before serving to enjoy fresh flavors.