Go Back
Easy Raspberry White Chocolate Scones Recipe

Easy Raspberry White Chocolate Scones

These tender raspberry white chocolate scones feature cold-butter pastry, tart raspberries, creamy white chocolate, and an optional vanilla glaze. The recipe makes 8 large scones and is ready in about 40–55 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scone Dough
  • 2 cups (240 g) All-purpose flour
  • 1/3 cup (67 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 6 tablespoons (85 g) Cold unsalted butter, cut into small cubes
Wet Ingredients
  • 1 large Large egg
  • 1/2 cup (120 ml), plus extra for brushing Cold heavy cream
  • 1 teaspoon Vanilla extract
Add-Ins
  • 1 cup (about 125 g) Raspberries, preferably frozen
  • 1/2 to 3/4 cup (85–130 g) White chocolate chips or chopped white chocolate
Optional Glaze
  • 1 cup (120 g) Confectioners’ sugar
  • 1–2 tablespoons Cream or milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C), or 375°F (190°C) for fan or convection, and line a baking sheet with parchment paper.
  2. Whisk the flour, granulated sugar, baking powder, and fine salt together in a large bowl.
  3. Cut or rub the cold butter into the flour mixture until coarse crumbs form, leaving some pea-sized pieces of butter intact.
  4. In a separate bowl, whisk the egg, cold heavy cream, and vanilla extract until combined.
  5. Pour the wet mixture into the dry ingredients and stir gently just until a shaggy dough forms.
  6. Carefully fold in the white chocolate and still-frozen raspberries, taking care not to crush the berries or overwork the dough.
  7. Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick round about 7 inches in diameter. Cut the round into 8 wedges and transfer them to the prepared baking sheet.
  8. Refrigerate the shaped scones for about 15 minutes if you want a taller, flakier result. Brush the tops lightly with extra cream.
  9. Bake for 18–22 minutes, until the tops are lightly golden and the centers are set. Cool for 10 minutes before adding the optional glaze.
  10. For the glaze, whisk the confectioners’ sugar, 1–2 tablespoons cream or milk, and vanilla together until smooth, then drizzle over the slightly cooled scones.

Notes

Keep the butter, egg, and cream cold for the flakiest texture. Frozen raspberries are easier to fold in and release less juice than fresh berries. Store cooled scones in an airtight container and enjoy within 2 days, or freeze them without glaze for longer storage.