Raspberry White Chocolate Scones
These Raspberry White Chocolate Scones are packed with raspberries and white chocolate chips and drizzled with icing! They are so simple and delicious.
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!