Raspberry White Chocolate Scones (Printable)
Buttery scones studded with raspberries and white chocolate, finished with a smooth vanilla glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 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 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 cubed cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour 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 until just combined. Be careful not to 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. Gently pat into a 1-inch thick circle. Cut into 8 equal wedges and transfer to the prepared baking sheet, leaving space between each wedge.
08 - Brush the tops of the scones with a thin layer of additional heavy cream for a golden finish.
09 - Bake for 16 to 18 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
10 - Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
11 - While scones cool, whisk together powdered sugar, 1 tablespoon of milk or cream, and vanilla extract. Add additional liquid 1 teaspoon at a time until you reach a drizzling consistency.
12 - Drizzle the glaze over warm or completely cooled scones. Serve immediately or store in an airtight container for up to 2 days.
# Expert Advice:
01 -
- The contrast of tart berries against creamy white chocolate hits every craving at once
- They come together faster than you think, and the glaze hides any imperfections
02 -
- Keep everything cold, especially the butter, or you lose those flaky layers we're after
- Don't overmix the dough, work it just enough to bring it together and stop
03 -
- Sprinkle coarse sugar on top before baking for a bakery-style crunch
- If using frozen raspberries, add them frozen and don't thaw first or they'll turn the dough gray