White Chocolate Raspberry Scones Recipe
White chocolate raspberry scones are soft, tender and flaky scones filled with tart raspberries and sweet white chocolate. Top these buttery raspberry white chocolate scones with a creamy vanilla glaze. They’re the best melt in your mouth, homemade raspberry scones that are perfect for breakfast or brunch.
Equipment
- 2 large mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 pastry cutter optional
- 1 baking sheet
- 2 sheets parchment paper
Ingredients
White Chocolate Raspberry Scones
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips or chunks
- 1 cup fresh or frozen raspberries
Vanilla Glaze
- 1½ cup (180 g) powdered sugar
- 3 - 4 tablespoons (45- 60 ml) heavy cream or half and half
- ½ teaspoon vanilla extract
Instructions
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt , 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate.Fold in the white chocolate chips or chunks. Gently mix in the raspberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.1 cup (170 g) white chocolate chips or chunks, 1 cup fresh or frozen raspberries
- Transfer the white chocolate and raspberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream. Top with coarse sugar if you like.
- Bake in the oven at 425 F (218 C) for 12 - 16 minutes when using fresh raspberries and 16 - 20 minutes if using frozen raspberries. Scones should be nicely golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- If you would like to top the scones with a vanilla glaze whisk the powdered sugar with heavy cream and vanilla extract until smooth and well combined. Drizzle on top of the cooled scones and enjoy.1½ cup (180 g) powdered sugar, 3 - 4 tablespoons (45- 60 ml) heavy cream or half and half, ½ teaspoon vanilla extract
Notes
Store: Store baked white chocolate and raspberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
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