Go Back

White Chocolate Raspberry Scones

These delightful scones combine the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating the perfect indulgent morning treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Ensure flour is measured correctly for best results.
  • 1/4 cup granulated sugar Adjust sugar to taste.
  • 1 tablespoon baking powder Ensure baking powder is fresh.
  • 1/4 teaspoon baking soda Helps with texture.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup cold butter Cut into small cubes.
  • 3/4 cup heavy cream Provides richness.
  • 1 cup fresh raspberries Chill in the freezer before use.
  • 1/2 cup white chocolate chips Optional for additional sweetness.
For the Glaze
  • 1 cup powdered sugar For sweetness.
  • 2 tablespoons heavy cream Adjust for desired consistency.
  • 1 teaspoon vanilla bean paste Adds elegance to the glaze.
  • 1 teaspoon lemon or orange zest Optional, for added brightness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until just combined.
  5. Gently fold in the chilled raspberries and white chocolate chips, being careful not to overwork the dough.
  6. Turn the dough onto a lightly floured surface and shape into a disk about 1 inch thick.
  7. Cut into wedges or use a cookie cutter to form scones.
Baking
  1. Place the scones on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 15-20 minutes, or until golden brown.
  3. Remove from the oven and let cool slightly on a wire rack.
Glazing
  1. In a small bowl, mix together the powdered sugar, heavy cream, vanilla bean paste, and zest until smooth.
  2. Drizzle over the warm scones before serving.

Notes

Chill your butter and raspberries for best results. Ensure not to overmix the dough for that perfect flaky texture.