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White Chocolate Raspberry Scones

A close-up view of a freshly baked White Chocolate Raspberry Scone, showing its fluffy interior packed with raspberries and topped with white chocolate glaze.
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A recipe for making light, flaky scones featuring white chocolate chips and fresh or frozen raspberries, finished with a simple lemon glaze.

Ingredients

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  • 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 heavy cream, plus 2 tablespoons for brushing
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup fresh or frozen raspberries
  • 1/2 cup powdered sugar for glaze
  • 1 tablespoon fresh lemon juice for glaze

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated 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. In a separate small bowl, whisk together the heavy cream, buttermilk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Gently fold in the white chocolate chips. If using fresh raspberries, lightly dust them with 1 teaspoon of flour before adding them to prevent sinking. If using frozen raspberries, do not thaw them. Gently fold the berries into the dough, working quickly to prevent color bleeding.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a 2-inch biscuit cutter to cut rounds. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  9. Brush the tops of the scones lightly with the reserved 2 tablespoons of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool on a wire rack for 10 minutes before glazing.
  12. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the slightly warm or cooled scones.

Notes

  • To keep the scones tender and flaky, ensure your butter and cream are very cold before mixing.
  • If using frozen raspberries, do not thaw them, and fold them in quickly to minimize color bleeding into the dough.
  • If you prefer a less sweet finish, skip the glaze and dust the warm scones with extra granulated sugar before baking.
  • Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for the best texture.

Nutrition

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