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White Chocolate Raspberry Scones

Close-up of a flaky White Chocolate Raspberry Scones slice drizzled with sweet white glaze on a white plate.
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A recipe for tender, flaky scones studded with white chocolate chips and fresh raspberries, finished with a simple vanilla glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup white chocolate chips
  • 3/4 cup fresh or frozen raspberries
  • 2/3 cup heavy cream or buttermilk
  • 1 large egg, lightly beaten (for egg wash, optional)
  • 1 tablespoon milk (for egg wash, optional)
  • For Glaze: 1 cup powdered sugar
  • For Glaze: 2 tablespoons milk or lemon juice
  • For Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently stir in the white chocolate chips.
  5. Add the raspberries. If using frozen raspberries, do not thaw them first. Toss gently to coat them lightly with flour mixture.
  6. Pour in the heavy cream or buttermilk. Mix with a fork just until the dough comes together. Do not overmix; a shaggy dough is best for flaky scones.
  7. Turn the dough out onto a lightly floured surface. Gently pat or knead it a few times to bring it together, about 5 to 8 times maximum.
  8. Pat the dough into a 3/4-inch thick circle or square. Cut into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  9. If desired, brush the tops lightly with the egg wash (egg mixed with milk).
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  11. Let the scones cool on a wire rack for 10 minutes before glazing.
  12. To make the glaze, whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle over the slightly warm or cooled scones.

Notes

  • Keep your butter very cold; this is key to achieving flaky layers in your scones.
  • If you use frozen raspberries, do not stir them into the dough too early, as they can bleed color.
  • For a brighter flavor, add 1 teaspoon of lemon zest to the dry ingredients.
  • If you prefer a softer top, you can tent the scones loosely with foil halfway through baking.

Nutrition

Find it online: https://savorandpin.com/white-chocolate-raspberry-scones-recipe/