Raspberry White Chocolate Scones (Printable)

Buttery scones bursting with raspberries and white chocolate, topped with a smooth vanilla glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 1/2 teaspoons pure vanilla extract

→ Add-Ins

10 - 3/4 cup fresh raspberries
11 - 1/2 cup white chocolate chips or chunks

→ Glaze

12 - 3/4 cup powdered sugar
13 - 2-3 tablespoons milk or cream
14 - 1/2 teaspoon pure vanilla extract

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Add cold butter cubes. Cut in with pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk together cream, egg, and vanilla extract in a separate bowl.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix.
06 - Add raspberries and white chocolate. Gently fold to distribute evenly. Raspberries may break up slightly.
07 - Turn dough onto lightly floured surface. Pat into an 8-inch circle about 1 inch thick.
08 - Cut into 8 wedges and transfer to prepared baking sheet.
09 - Brush tops with extra cream. Bake 16-18 minutes until golden brown. Cool on wire rack.
10 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.

# Expert Suggestions:

01 -
  • The contrast of tart raspberries against creamy white chocolate creates this perfect balance that keeps you reaching for just one more
  • These scones come together in under 40 minutes but taste like something from a fancy bakery
02 -
  • Overworking the dough is the fastest way to tough scones, so stop mixing as soon as the flour disappears
  • Cold butter is nonnegotiable here, I learned this the hard way when I tried room temperature and ended up with flat cookies
03 -
  • Use a light touch when patting the dough, pressing too firmly compacts the layers and you lose that tender texture
  • Let the glaze set for about 15 minutes before stacking or serving, otherwise they stick together in a delightful but messy way

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