These Raspberry White Chocolate Scones are packed with raspberries and white chocolate chips and drizzled with icing! They are so simple and delicious.
Quick Tips
- Use cold butter and freeze the scones for 5-10 minutes prior to baking – this helps give that extra flaky scone texture!
- Use frozen raspberries! This helps incorporate them into the scone dough without them getting too messy
- Don’t forget to brush the tops of the scones with heavy cream prior to baking.This gives them a shinier, golden brown look.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Cookie sheet
- Parchment paper
- Fork
- SIlicone spatula
Ingredient Notes
- All-purpose flour
- Granulated sugar
- Powdered sugar: for the icing
- Baking powder
- Unsalted butter: salted butter is OK too
- Salt
- Eggs
- Heavy cream: used for the scone dough and the icing
- Vanilla extract: used for the scone dough and the icing
- White chocolate chips
- Raspberries: must be frozen
Love these Raspberry Scones? Try these other scone recipes!
How to make Raspberry White Chocolate Scones
How to make the scones
These Raspberry White Chocolate Scones are so easy to make! Just follow the steps below.
Preheat the oven to 400 degrees, then, in a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn’t be larger than a pea. Set aside.
In a separate bowl, mix together wet ingredients (cream, eggs and vanilla extract). Then add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated to form a dough. I usually use my hands at the end of mixing to make sure everything is well incorporated
Fold in the white chocolate chips and frozen raspberries with your hands or a large spoon.
Line a large cookie sheet with parchment paper. Lightly flour the parchment paper. Next, lightly flour your hands and pick up the dough and place it on the lined cookie sheet. Form the dough into an 8-9 inch circle (about 1-1 ½ inches thick) using a rolling pin or by just pressing it down with your hands. Sprinkle more flour as you go if necessary.
Place the cookie sheet with the circle of dough in the freezer for 10-15 minutes to set.
Remove the dough from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and bake for 15-20 minutes or until the bottom and edges of the scones are golden brown.
Remove them from the oven and allow them to cool to room temperature before adding the icing.
How to make the icing
To make the icing, add the powdered sugar, heavy cream and vanilla extract to a medium-sized mixing bowl and stir together. Add additional cream, 1 teaspoon at a time, until the icing has reached desirable consistency (you should be able to drizzle it over the scones).
Once the scones have cooled, drizzle the icing over the tops and enjoy!
Try these other raspberry desserts!
Raspberry White Chocolate Scones
Equipment
- Mixing bowls
- Measuring cups and spoons
- Cookie sheet (half sheet recommended, or two smaller cookie sheets)
- Parchment paper
- whisk or fork
Ingredients
For the scones
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ cup butter (cold, cubed)
- 2 eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
- 1 cup frozen raspberries
For the icing
- 1 cup powdered sugar
- ¼ cup heavy cream (add more until you reach desired drizzle consistency)
- 1 teaspoon vanilla
Instructions
To make the scones
- Preheat the oven to 400 degrees.
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- In a separate bowl, mix together wet ingredients (cream, eggs and vanilla extract).
- Add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated to form a dough. *I usually use my hands at the end of mixing to make sure everything is well incorporated
- Fold in the white chocolate chips and frozen raspberries with your hands or a large spoon.
- Line a large cookie sheet with parchment paper. Lightly flour the parchment paper.
- Next, lightly flour your hands and pick up the dough and place it on the lined cookie sheet. Form the dough into an 8-9 inch circle (about 1-1 ½ inches thick) using a rolling pin or by just pressing it down with your hands. Sprinkle more flour as you go if necessary.
- Place the cookie sheet with the circle of dough in the freezer for 10-15 minutes to set.
- Remove the dough from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and bake for 15-20 minutes or until the bottom and edges of the scones are golden brown.
- Remove them from the oven and allow them to cool to room temperature before adding the icing.
To make the icing
- Add the powdered sugar, heavy cream and vanilla extract to a medium-sized mixing bowl and stir together. Add additional cream, 1 teaspoon at a time, until the icing has reached desirable consistency (you should be able to drizzle it over the scones).
- Once the scones have cooled, drizzle the icing over the tops and enjoy!
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