Raspberry Scones
Tender, buttery Raspberry White Chocolate Scones packed with juicy raspberries and sweet white chocolate. Finished with a creamy raspberry cream cheese glaze, these bakery-style scones are perfect for breakfast, brunch, or an afternoon treat.
Servings 8 scones
Calories 450kcal
Ingredients
Scones
- 2½ cups all-purpose flour 280g
- ½ cup granulated sugar 100g
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold unsalted butter 85g, cut into cubes
- 5 tbsp cold buttermilk 75g
- 2 cold eggs lightly beaten
- ½ tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup raspberries 140g, fresh or frozen
- ¾ cup white chocolate chips or chopped white chocolate 130g
- ⅓ cup heavy cream milk, or buttermilk, for brushing
Raspberry Cream Cheese Glaze
- 2 ounces cream cheese 57g or ¼ cup, softened
- 1 cup powdered sugar 125g, sifted
- ½ cup fresh raspberries (should yield 2tbsp of strained puree)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Keep the butter in the refrigerator until ready to use. Cold butter creates flaky layers and helps the scones rise tall.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until the dough is mostly combined and only a few dry streaks remain.
- Add the raspberries and white chocolate. Fold gently just until evenly distributed. Avoid overmixing, especially if using fresh raspberries, as they can break apart and streak the dough.
- Turn the dough onto a lightly floured surface. Gently bring it together and pat it into a circle about 1 inch thick. For extra flaky layers, flatten the dough, fold it in half once, and gently pat it back into shape. If there are any dry bits that aren't fully incorporated, place them between two pieces of dough and gently press or fold the dough over them. Repeat as needed until all of the dry bits are incorporated. Avoid kneading the dough, as this can make the scones tough.
- Cut into 8 wedges or squares using a sharp knife or bench scraper. If the scones are too soft or sticky, place the whole tray in the freezer for about thirty minutes before continuing.
- Transfer the scones to the prepared baking sheet, leaving a little space between them. If the dough feels soft or sticky, chill the shaped scones in the refrigerator for 15 minutes before baking.
- Brush the tops with cream, milk, or buttermilk.
- Bake for 18 to 22 minutes, until the tops are lightly golden and the bottoms are nicely browned. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Allow the scones to cool before glazing.
Raspberry Cream Cheese Glaze
- Mash the raspberries and press them through a fine-mesh sieve to remove the seeds. Measure out 2 tablespoons of strained raspberry puree.
- Beat the cream cheese with the powdered sugar and raspberry puree. Mix until creamy and smooth.
- Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
Notes
Frozen raspberries: Frozen raspberries are actually recommended for this recipe. They hold their shape better while mixing and are less likely to break apart and stain the dough. Add them straight from the freezer without thawing.
Cold ingredients: Keeping the butter, eggs, and buttermilk cold is key to achieving tall, flaky scones. If the dough becomes warm at any point, chill it before baking.
White chocolate: White chocolate chips are convenient, but chopped white chocolate creates pockets of melted chocolate throughout the scones.
Storage: Store the glazed scones in an airtight container in the refrigerator for up to 3 days. Freezing unbaked scones: Freeze the shaped scones on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 to 4 extra minutes to the baking time. Freezing baked scones: Freeze completely cooled, unglazed scones for up to 2 months. Reheat in a 300°F (150°C) oven until warm, then glaze before serving.
Nutrition
Serving: 1scone | Calories: 450kcal