Raspberry White Chocolate Scones (Printable)
Tender scones made with raspberries and white chocolate, finished with a smooth vanilla glaze.
# 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 cold unsalted butter, 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 Make It:
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 cold butter cubes to the dry mixture. Cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; some flour streaks should remain visible.
06 - Add raspberries and white chocolate chips. Gently fold to distribute evenly throughout the dough. Some raspberry breakage is expected and adds color to the scones.
07 - Turn dough out onto a lightly floured surface. Gently pat into an 8-inch circle, approximately 1 inch thick. Handle dough minimally to maintain tender texture.
08 - Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, leaving space between each scone.
09 - Brush tops of scones with a thin layer of heavy cream. Bake for 16-18 minutes until golden brown on top and edges. Cool on baking sheet for 5 minutes before transferring to wire rack.
10 - While scones cool, whisk powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and drizzling consistency is reached. Adjust liquid as needed.
11 - Drizzle glaze generously over cooled scones. Allow glaze to set for 5-10 minutes before serving. Best enjoyed warm or at room temperature on the same day.
# Expert Advice:
01 -
- The contrast of tart berries against sweet white chocolate creates that perfect balance you crave in pastries
- These come together faster than you think, and the vanilla glaze makes them feel like something from a fancy cafe
02 -
- Overmixing the dough is the fastest way to tough scones, so stop as soon as the flour disappears
- Cold butter creates flaky layers, so if your kitchen is warm, pop everything in the fridge for 15 minutes before baking
03 -
- Use a sharp knife and press straight down when cutting wedges instead of sawing back and forth
- Space the scones at least 2 inches apart on the baking sheet so they bake evenly and rise properly