White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

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4 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-12

White chocolate raspberry scones – buttery, tender cookies pair perfectly with a cup of coffee in the morning or tea in the afternoon. These white chocolate scones with freeze-dried raspberries are loaded with berry flavor and a light touch of cinnamon! I finish them with a simple sugar glaze and more raspberries on top for extra flavor. Plus, these are easy to make and store great so you can enjoy them all week long!

Watch my video recipe for all the sweet details!

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Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, ice-cold
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup freeze-dried raspberries
  • For Glaze:
  • 2 cups confectioner's sugar
  • 1/2 cup heavy cream
  • Crushed freeze-dried raspberries, for garnish

Instructions

  1. Combine the dry ingredients first in a food processor: flour, sugar, baking soda, baking powder, salt and cinnamon. Pulse for a few seconds until well combined. Add the butter. I recommend cubing the butter beforehand and placing into the freezer for 15 minutes to ensure it's very cold. Pulse the butter and dry ingredients together into a fine crumble.
  2. Transfer the butter and flour mixture into a large bowl. Make a well in the center and add the egg, sour cream and vanilla. Combine all of the ingredients together to form a sticky dough. Sprinkle work surface lightly with flour, then transfer the dough. Knead the dough together with lightly floured hands.
  3. Using your hands, spread the dough into a small square and add the freeze dried raspberries and white chocolate. Fold the dough over and knead the fillings into the mixture. Transfer the dough onto a baking sheet lined with parchment paper and shape the dough into a large, flat disk; about 1 1/2 inches tall. Using a sharp knife, section the dough into slices. Separate the pieces, leaving a little space between each scone.
  4. Refrigerate the scones on the baking sheet for 30 to 45 minutes. Meanwhile, preheat oven to 375F. Once scones have chilled, bake in preheated oven for about 25 minutes, or until edges are golden brown. Remove from oven and let the scones cool on the baking sheet. Once cooled slightly, transfer them onto a wire rack to cool completely.
  5. While scones are cooling, prepare the sugar glaze. Combine the confectioner's sugar and heavy cream in a small bowl and whisk until smooth. Transfer the glaze into a disposable pastry bag or ziplock bag. Drizzle the glaze over the scones. If desired, garnish the top with crushed freeze-dried raspberries while glaze is still wet.
  6. Keep scones covered and at room temperature.
These white chocolate scones with freeze-dried raspberries are loaded with berry flavor and a light touch of cinnamon! View Recipe Link

4 Responses to White Chocolate Raspberry Scones

  1. Rosie August 17, 2016 at 6:54 pm #

    Hey Tatyana, I don’t have a food processor, what equipment can I use to make this scones? 🙂

    Reply
    • tatyanaseverydayfood August 18, 2016 at 9:27 am #

      You can easily make this recipe without a food processor. You can cut the cold butter into the dry ingredients using a pastry cutter or two forks.

      Reply
  2. Jafar August 19, 2016 at 3:14 am #

    Hi tatyana, is freeze dried raspberries the same as frozen raspberies (the ones in the supermarkets)?

    Reply

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