Description
These easy raspberry white chocolate scones are flaky, tender, and bursting with flavor. Made with simple pantry staples, they come together in under 30 minutes for the perfect weekend brunch or afternoon treat.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (225g) cold unsalted butter, cubed or grated
- ¼ cup (50g) granulated sugar
- 1 large egg, beaten
- ¾ cup (180ml) heavy cream, cold
- 1 cup (150g) fresh or frozen raspberries
- 1 cup (170g) white chocolate chips
- 1 cup (120g) confectioners’ sugar, sifted (for glaze)
- 2–3 tablespoons heavy cream or milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold butter to the flour mixture and cut it in using a pastry blender, fork, or fingers until the texture resembles coarse meal with pea-sized chunks of butter remaining.
- Toss the raspberries and white chocolate chips in a tablespoon of flour to coat, then gently stir them into the dry ingredients.
- In a separate small bowl, whisk the beaten egg and heavy cream together.
- Pour the wet mixture over the dry ingredients and gently fold with a spatula until the dough comes together into a shaggy mass. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, leaving space between them.
- Bake for 15-18 minutes, or until the tops are golden brown and the scones look puffed and firm.
- Let the scones cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the scones cool, whisk together the confectioners’ sugar, cream or milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled scones before serving.
Notes
Keep all ingredients, especially butter and cream, as cold as possible to ensure flaky layers. If using frozen raspberries, do not thaw them; toss them in flour first to prevent bleeding. Do not overmix the dough, as this develops gluten and makes the scones tough. For best results, let scones cool completely before glazing to prevent the glaze from sliding off.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: raspberry scones, white chocolate scones, easy scone recipe, brunch recipes, baking from scratch, raspberry white chocolate, weekend baking