White Chocolate Raspberry Scones

5 from 2 votes

White Chocolate Raspberry Scones

White chocolate raspberry scones are made without egg which gives them a lighter crumb. The white chocolate and raspberries are so tasty together.

Prep Time20

Cook Time20

Total Time40

Course: Baked Goods

Cuisine: American

Keyword: raspberry, Scone

Servings: scones

Author: Bella Bucchiotti

Equipment

Ingredients

For the Scones:

2¾ Cups self rising flour spooned and leveled
¾ Cup granulated white sugar
1 Cup salted butter cold and cut into 1-inch cubes
½ Cup evaporated milk
1 Teaspoon vanilla extract
1½ Cups raspberries fresh, washed and dried very well
4 Ounces white chocolate roughly chopped

For the Glaze:

1 Cup powdered sugar
3 or 4 Tablespoons evaporated milk

To Serve (Optional):

raspberry jam
whipped cream or vanilla ice cream

Instructions

Make the Scones:

Preheat the oven to 400°F and line a baking tray with parchment paper or a silicone mat.
In a large bowl, mix the flour and sugar until combined.
Using a pastry cutter, cut the butter into the flour mixture until the flour looked like coarse meal.
Pour the evaporated milk and vanilla over the flour mixture and mix briefly with a spatula, just until a rough dough forms. Don’t overwork the dough.
Turn it out onto a clean counter or pastry mat.
Add the raspberries and chopped white chocolate to the center of the dough. Knead gently 2 or 3 times, until just combined. You don’t want the raspberries to completely squish into the dough.
With your hands, shape the dough into a circle and pat down until the dough reaches 1 to 2 inches in thickness. Try to handle the dough as little as possible.
Cut into 8 triangles with a sharp knife or pizza cutter.
Set the scones at least 1 or 2 inches apart on the prepared pan as they will widen as they bake.
Bake for 17 to 20 minutes or until completely set and golden brown on the bottom.
Cool completely before making your glaze.

Make the Glaze:

Once cooled, make the glaze by stirring together the powdered sugar and evaporated milk for the glaze. Add more powdered sugar or evaporated milk if needed to reach your desired consistency.
Drizzle the glaze over each scone and serve.

Notes

Don't overwork the dough: Overmixing can lead to tough instead of tender scones. When shaping the dough, handle it as little as possible and aim for a thickness of 1 to 2 inches.
Leave space between them: The scones spread out as they bake, so leave an inch or so in between them.
Cool before glazing: The scones should be cool before you add the glaze, otherwise it will melt a little and not look so pretty.

Nutrition

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