Why You’ll Love Raspberry White Chocolate Scones Recipe
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Tender, flaky texture with a golden lightly crisp exterior
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A perfect balance of tart raspberries and sweet white chocolate
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Simple pantry ingredients and easy preparation
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Ready in about 30 minutes
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Ideal for gatherings, holidays, or weekend baking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup cold butter, cubed
1 large egg
1 cup milk
1/2 cup white chocolate chips
1 cup fresh raspberries
1/4 cup icing sugar
1/2 tablespoon water
Directions
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Preheat your oven to 400°F (200°C). Lightly grease two baking sheets or line them with parchment paper.
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In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
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Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the egg and milk.
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Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
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Carefully fold in the white chocolate chips and raspberries, being gentle to prevent crushing the berries.
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Turn the dough onto a lightly floured surface and knead gently for about 1 minute, just until it comes together.
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Shape the dough and divide it into approximately 18 portions, placing them evenly spaced on the prepared baking sheets.
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Bake for about 15 minutes, or until the tops are lightly golden.
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While the scones cool slightly, mix the icing sugar and water until smooth. Drizzle over the warm scones before serving.
Servings and timing
Servings: Approximately 18 scones
Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Variations
Add citrus zest such as lemon or orange for a bright flavor boost.
Swap raspberries for blueberries or chopped strawberries.
Use frozen raspberries (keep them frozen until mixing).
Replace the glaze with melted white chocolate drizzle.
Add a teaspoon of vanilla extract for extra warmth and depth.
Storage/Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for 5–8 minutes until heated through. For a quick option, microwave for 10–15 seconds, though the oven method preserves texture better.
Scones can also be frozen. Wrap individually and freeze for up to 2 months. Thaw at room temperature and warm before serving.
FAQs
How do I prevent raspberries from breaking apart in the dough?
Handle the dough gently and fold the raspberries in at the very end. Chilled berries hold their shape better.
Can I use frozen raspberries?
Yes. Do not thaw them before mixing to prevent excess moisture and color bleeding.
Why are my scones dense instead of fluffy?
Overmixing the dough can make scones dense. Mix just until combined and avoid over-kneading.
Can I make the dough ahead of time?
Yes, you can prepare and shape the dough, then refrigerate for up to 24 hours before baking.
Do I need to chill the dough?
It’s not required, but chilling for 15–20 minutes can help create a more tender texture.
Can I make these dairy-free?
Yes, substitute plant-based butter and milk alternatives. The texture may vary slightly.
What type of white chocolate works best?
Use good-quality white chocolate chips or chopped white chocolate for the best flavor and melting consistency.
How do I know when the scones are done?
They should be lightly golden on top and firm to the touch. The bottoms should also be golden.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend designed for baking.
Can I skip the glaze?
Absolutely. The scones are delicious on their own, but the glaze adds an extra touch of sweetness.
Conclusion
These raspberry white chocolate scones are a simple yet impressive baked treat that delivers soft texture, bright fruit flavor, and creamy sweetness in every bite. Whether served fresh from the oven for brunch or enjoyed with afternoon tea, they are sure to become a favorite in your baking rotation.
