Print

Fluffy Raspberry White Chocolate Scones Recipe with Easy Tangy Lemon Glaze

raspberry white chocolate scones - featured image
Print Recipe

These fluffy raspberry white chocolate scones with a tangy lemon glaze are tender, airy, and bursting with fresh raspberries and sweet white chocolate, perfect for brunch or tea time.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 2/3 cup (160ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or thawed frozen raspberries, drained)
  • 1/2 cup white chocolate chips or chopped chunks
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1–2 teaspoons milk or water (to adjust consistency)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. Add 1/2 cup cold, cubed unsalted butter to the dry mix. Cut the butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. In a small bowl, whisk 1 large room-temperature egg, 2/3 cup heavy cream, and 1 teaspoon vanilla extract until combined.
  5. Pour the wet mixture into the flour-butter mix. Stir gently with a spatula until just combined; the dough will be slightly sticky.
  6. Carefully fold in 1 cup fresh raspberries and 1/2 cup white chocolate chips, trying not to break up the berries.
  7. Turn the dough out onto a lightly floured surface. Pat into a round disk about 8 inches in diameter and 1 to 1 1/2 inches thick. Cut into 8 equal wedges.
  8. Transfer wedges to the prepared baking sheet, spacing about 2 inches apart. Brush the tops lightly with a bit of heavy cream.
  9. Bake at 400°F for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
  10. While baking, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1-2 teaspoons milk or water in a small bowl to make the glaze.
  11. Let scones cool on a rack for about 10 minutes, then drizzle the lemon glaze over the warm scones.

Notes

Keep butter and cream cold to ensure fluffy, flaky scones. Do not overmix the dough to avoid toughness. Handle raspberries gently to prevent them from breaking and coloring the dough pink. Use a sharp knife dipped in flour to cut the dough cleanly. Drizzle lemon glaze while scones are warm for best absorption.

Nutrition

Keywords: scones, raspberry scones, white chocolate scones, lemon glaze, brunch recipe, easy scones, fluffy scones, sweet and tart, baking

Find it online: https://shimmersnack.com/fluffy-raspberry-white-chocolate-scones-recipe-with-easy-tangy-lemon-glaze/