Raspberry White Chocolate Scones
Easy Raspberry White Chocolate Scones — tall, flaky, golden-edged scones with fresh or frozen raspberries folded into the crumb, white chocolate chunks melted throughout, and a white chocolate glaze drizzled over while warm. Cold grated butter and cold buttermilk base. Brunch-ready in 45 minutes.
Equipment
- large mixing bowl
- Box grater (for butter)
- parchment-lined baking sheet
- 2½-inch sharp-edged round biscuit cutter
- Pastry brush
- Wire cooling rack
- Small microwave-safe bowl (for glaze)
Ingredients
Scone Dough
- 2.5 cups all-purpose flour spooned and leveled
- 3 tbsp granulated sugar
- 1 tbsp baking powder fresh — check expiration date
- 0.5 tsp salt
- 0.5 cup unsalted butter, frozen 1 stick — grated on large holes of box grater
- 3 oz white chocolate bar, roughly chopped into ½-inch chunks bar chocolate — not chips
- 0.75 cup cold full-fat buttermilk straight from refrigerator
- 1 large egg
- 1 cup raspberries fresh or frozen directly from freezer — do not thaw
Topping Before Baking
- 1 tbsp coarse sugar pressed into tops before baking
- 2 tbsp buttermilk or heavy cream for brushing tops before baking
White Chocolate Glaze
- 2 oz white chocolate bar, finely chopped
- 1 tsp heavy cream to thin the glaze to drizzle consistency
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Grate frozen butter on the large holes of a box grater directly into the flour. Toss quickly with a fork to coat butter pieces. Add chopped white chocolate and toss to coat in flour.
- Whisk together cold buttermilk and egg in a small bowl. Pour into the flour mixture and mix gently with a fork until the dough just begins to come together.
- Add raspberries. Fold in with the lightest possible touch — 3 to 4 gentle turns — until just barely distributed. Some raspberry streaking is beautiful and expected.
- Turn dough onto a lightly floured surface. Gently pat to 1-inch thickness. Cut with a sharp 2½-inch round cutter pressing straight down without twisting. Place 2 inches apart on the prepared sheet.
- Press coarse sugar into the top of each scone. Brush tops with buttermilk or cream. Refrigerate 15 minutes.
- Bake 18 to 22 minutes until golden and the rise line is clearly visible around the middle. Transfer to a wire rack and rest 5 minutes.
- Make the glaze: melt white chocolate with heavy cream in 20-second microwave intervals, stirring between each, until smooth. Drizzle over warm scones using a fork. Allow to set before serving.
Notes
Keep everything cold — frozen butter is the key to flaky layers. Grate butter directly from frozen. Add white chocolate chunks to flour before buttermilk so they coat and distribute evenly. Use raspberries frozen directly from the freezer if using frozen — do not thaw. Fold raspberries in with only 3 to 4 gentle turns — do not overmix or they burst. Pat dough to exactly 1 inch thick. Press cutter straight down without twisting. Chill shaped scones 15 minutes before baking. Drizzle glaze while scones are still warm but not hot. Freeze unbaked shaped scones for fresh scones any morning — bake from frozen at 400°F for 24 to 26 minutes.