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White Chocolate Raspberry Scones

A single, freshly baked White Chocolate Raspberry Scones slice drizzled with white icing on a white plate.
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A recipe for light, flaky scones featuring white chocolate chips and fresh raspberries, with instructions for a simple lemon 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 large egg
  • 1/2 cup cold heavy cream or buttermilk
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup fresh or frozen raspberries
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, heavy cream (or buttermilk), and vanilla extract. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  5. If using frozen raspberries, do not thaw them. Gently fold in the white chocolate chips and raspberries. If using fresh raspberries, toss them lightly with 1 teaspoon of flour before adding to prevent sinking. Mix only a few times until the fruit is distributed.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  8. Whisk the remaining egg and milk together for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on a wire rack for 10 minutes before glazing.
  11. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the slightly warm or cooled scones.

Notes

  • Keep your butter and cream very cold. Cold fat creates steam in the oven, which results in flaky layers.
  • If using frozen raspberries, do not toss them in flour; simply fold them in quickly to prevent the dough from warming up.
  • For a bakery look, you can brush the tops with heavy cream instead of an egg wash before baking.
  • Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for best texture.

Nutrition

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