Raspberry White Chocolate Scones (Printable)

Tender buttery scones studded with raspberries and white chocolate, finished with a vanilla glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 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 unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

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

→ Glaze

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - Add cubed cold butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together cream, egg, and vanilla extract until fully blended.
05 - Pour the wet mixture over the flour mixture. Stir gently with a spatula or wooden spoon until just combined. The dough should be shaggy and slightly sticky.
06 - Gently fold in raspberries and white chocolate chips, taking care not to crush the berries. Mix just until evenly distributed.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 equal wedges using a sharp knife or bench scraper. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
08 - Brush the tops of scones with a thin layer of heavy cream. Bake for 16-18 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
09 - Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or until ready to glaze.
10 - In a small bowl, whisk together powdered sugar, 1 tablespoon of milk or cream, and vanilla extract. Add more liquid if needed to reach a pourable consistency.
11 - Drizzle the glaze over warm or cooled scones. Allow glaze to set for a few minutes before serving.

# Expert Suggestions:

01 -
  • The contrast between tart raspberries and sweet white chocolate is absolute magic in every bite
  • These scones come together faster than you think, and they taste like something from a fancy bakery
  • The vanilla glaze adds just enough sweetness to tie everything together beautifully
02 -
  • Cold butter is non-negotiable here, warm butter means flat, tough scones instead of flaky ones
  • Overmixing the dough will make your scones tough, so stop as soon as the flour is barely incorporated
  • Fresh raspberries can be delicate, fold them in as the last step and handle with a light touch
03 -
  • Grate your frozen butter instead of cubing it for even faster incorporation and flakier results
  • Let the glaze set for about 15 minutes before stacking or storing, or you'll end up with a sticky mess

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