Description

Tender, buttery scones bursting with tart raspberries and creamy white chocolate, finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a special treat that comes together in under 40 minutes.

Ingredients

Scale

2 cups all-purpose flour (250g)
1/3 cup granulated sugar (65g)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed (115g)
1/2 cup heavy cream (120ml)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup frozen raspberries (130g)
1/2 cup white chocolate chips or chunks (90g)
3/4 cup powdered sugar (90g)
2–3 tablespoons milk or cream (30–45ml)
1/2 teaspoon pure vanilla extract
Pinch of salt (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cold, cubed butter and cut into the flour using a pastry cutter or fork until mixture resembles coarse crumbs.
In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Dough will be shaggy.
Fold in frozen raspberries and white chocolate chips gently.
Turn dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
Cut into 8 equal wedges and transfer to prepared baking sheet, spacing apart.
Optional: Chill tray in fridge for 15 minutes for extra flakiness.
Bake for 18–22 minutes, until tops are golden brown and scones are firm.
Transfer scones to a wire rack and cool for at least 10 minutes.
For glaze: Whisk powdered sugar, milk or cream, vanilla extract, and a pinch of salt until thick but pourable.
Drizzle glaze over cooled scones and let set for 10–15 minutes before serving.

Notes

Keep ingredients cold for flakiness. Do not overmix dough. Frozen berries work best to prevent excess moisture. Chill dough before baking for taller, tender scones. Scones freeze well before or after baking. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use coconut milk and plant-based butter. Add lemon zest to glaze for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 285
Sugar: 18
Sodium: 210
Fat: 15
Saturated Fat: 9
Carbohydrates: 35
Fiber: 2
Protein: 4

Keywords: raspberry scones, white chocolate scones, vanilla glaze, breakfast, brunch, easy scones, homemade scones, berry scones, bakery-style scones