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White Chocolate Raspberry Scones

Close-up of four flaky White Chocolate Raspberry Scones stacked on a white plate, showing fresh raspberries and white chocolate chips.
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A recipe for tender, flaky scones loaded with white chocolate chips and fresh raspberries, finished with an optional lemon glaze.

Ingredients

Scale
  • 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 large eggs, lightly beaten
  • 1/4 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). 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 fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently stir in the white chocolate chips. If using frozen raspberries, do not thaw them. Toss the raspberries lightly with 1 teaspoon of flour to help prevent color bleeding, then fold them into the dough mixture.
  5. In a small bowl, whisk together the eggs, heavy cream, and vanilla extract. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  7. Cut the dough into 8 equal wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with heavy cream.
  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.
  11. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the slightly warm or cooled scones.

Notes

  • For the best texture, keep your butter and cream very cold before mixing.
  • To prevent raspberries from bleeding color, toss them lightly in flour before adding them to the dough.
  • If you prefer a sweeter scone, increase the sugar to 1/3 cup.
  • You can substitute fresh raspberries with frozen ones, but do not thaw them before adding them to the mixture.
  • Store leftover scones in an airtight container at room temperature for up to 2 days.

Nutrition

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