Print

Bakery-Style White Chocolate Raspberry Scones with Lemon Glaze

Two halves of freshly baked White Chocolate Raspberry Scones stacked and drizzled with white icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make tender, flaky scones filled with white chocolate chips and fresh raspberries, topped with a bright lemon glaze.

Ingredients

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

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, 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. Gently stir in the white chocolate chips. If using fresh raspberries, lightly toss them with 1 teaspoon of flour to prevent sinking, then fold them into the mixture. If using frozen, do not thaw them first.
  5. In a small bowl, whisk the egg, 1/2 cup of heavy cream, and vanilla extract until combined.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined; do not overmix. The dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for individual scones. Place the pieces onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with the remaining 1 tablespoon 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 the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  13. Drizzle the lemon glaze over the cooled scones before serving.

Notes

  • Keep your butter and cream very cold for the flakiest results.
  • If you use frozen raspberries, do not thaw them before adding them to the dough.
  • For a richer flavor, you can substitute buttermilk for the heavy cream in the dough mixture.
  • If you prefer a thicker glaze, use less lemon juice.

Nutrition

Find it online: https://spoonfulsnap.com/white-chocolate-raspberry-scones-recipe/