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two white chocolate raspberry scones stacked on a plate
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White Chocolate Raspberry Scones

These white chocolate raspberry scones are made with fresh raspberries and white chocolate chips! The sweetness of white chocolate pairs wonderfully with the tart raspberries. Topped with an easy vanilla icing for an perfect brunch treat!
Prep Time20 minutes
Cook Time18 minutes
Chilling time50 minutes
Total Time1 hour 28 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Author: Heather Perine

Ingredients

  • 1 cup fresh raspberries frozen for 30 minutes, see note
  • 3 cups (360 g) all purpose flour spooned and leveled
  • ⅓ cup (67 g) granulated white sugar
  • 1 tablespoon baking powder aluminum free is best
  • ½ teaspoon salt
  • 8 tablespoons (1 stick, 113 g( unsalted butter, cold cubed
  • 1 cup (170 g) white chocolate chips
  • 2 large eggs cold
  • ½ cup + 2 Tablespoons (150 ml) heavy cream cold
  • 1 teaspoon vanilla extract
  • turbinado sugar optional: sprinkling on top

Glaze

  • ½ cup (60 g) powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat and prepare pan. Position a rack in the center of the oven. Preheat your oven to 425°F. Line a cookie sheet with parchment paper or silicone baking mat.
  • Freeze the raspberries. Place raspberries in a single layer and freeze for 30 minutes. I do this while I make the dough. 1 cup fresh raspberries
  • Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, and salt. 3 cups (360 g) all purpose flour ⅓ cup (67 g) granulated white sugar 1 tablespoon baking powder ½ teaspoon salt
  • Cut in butter. Using your fingertips, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Gently fold in the white chocolate chips and frozen raspberries. Do this carefully so you don’t smash the berries too much. 8 tablespoons (1 stick, 113 g( unsalted butter, cold 1 cup (170 g) white chocolate chips
  • Combine wet ingredients. In a measuring cup or small mixing bowl, whisk together the heavy cream, vanilla and cold eggs. 2 large eggs ½ cup + 2 Tablespoons (150 ml) heavy cream 1 teaspoon vanilla extract
  • Add wet ingredients. Make a well in the center of the dry ingredients and add the wet heavy cream mixture. Stir to combine until a shaggy dough forms. If dough is still a bit dry and not coming together, add a teaspoon of heavy cream at a time (up to an additional tablespoon).
  • Shape the scones. Empty the bowl onto a lightly floured surface. Lightly dust the top of the dough with flour as well. Gently press the dough together with floured hands. Pat the dough down to about 1-inch thickness. Cut the dough into four pieces. Stack the dough sections on top of each other so you have a stack of four sections of dough. Lightly flour the top of the dough if needed. Repeat the process of flattening, cutting and stacking the dough for a total of 3 times (this helps create layers. Keep flouring the top of the dough and your hands as needed).
  • Cut the scones. Flatten the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto a prepared baking sheet, about 2 inches apart. Freeze for 20 minutes (this helps with spreading).
  • Bake The Scones. Sprinkle on sugar on top each of scone before baking. Bake for 15-18 minutes, until golden brown. Remove from the oven and cool on a cooling rack.
  • Glaze scones. In a small bowl, whisk together the powdered sugar, milk and vanilla. Drizzle icing over the top of each scone. ½ cup (60 g) powdered sugar 1 tablespoon milk ¼ teaspoon vanilla extract

Video

Notes

  • At Room Temperature:
    Store scones in an airtight container for up to 2 days. Place parchment between layers if stacking. To refresh, warm in a 300°F oven for 5–7 minutes.
  • In the Refrigerator:
    You can store them in the fridge for up to 4 days, but the texture is best when served fresh or reheated.
  • Freezing Baked Scones:
    Cool completely, then wrap individually in plastic wrap or foil and place in a freezer bag. Freeze for up to 2 months. Reheat in a 325°F oven for 10–15 minutes.
  • Freezing Unbaked Scones:
    Place cut scones on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag. Bake straight from frozen, adding 2–3 extra minutes to the bake time.
  • Raspberries: You want to freeze the fresh raspberries until frozen. I used store- bought raspberries that were already frozen - they worked but tended to release more moisture and turn the dough a little blue after baking.
  • Baking powder: Aluminum free baking powder is best otherwise it can cause the dough to turn slightly blue.