Raspberry Scones with White Chocolate Drizzle
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If baking is your love language, this Valentine’s Day whip up a batch of Raspberry Scones to share with your special friends and leave them with a smile on their face, licking their lips, and over-all just feeling good!
Studded with fresh raspberries and drizzled with creamy white chocolate, these buttery scones have a delicate, tender texture that is irresistible. Serve Raspberry Scones with your favorite coffee or hot tea for breakfast, brunch, or as a special afternoon treat.
Table of contents
Raspberry Scones
Keeping in mind that an occasional sweet indulgence is good for the soul, may I ask you a question? Messy cooks are the best, right? 😉
My normal mantra is “clean as you go” in an effort to to keep the kitchen somewhat tidy when I’m cooking. During this little pastry project, though, I’m not sure if the kitchen floor or my clothes had more flour on them in the end! Whoops!
Worth it? You bet! Fresh Raspberry Scones take a little time to assemble and bake, but they are absolutely delicious.
And with Valentine’s Day fast approaching, they’re the perfect baking project to share with those you love. Let’s get our hands a little dirty and bake some delicious scones!
First, the ingredients
- All-purpose flour + baking powder + salt
- Heavy cream — this is what gives the scones their delicate texture
- Unsalted butter — make sure it is really cold, or pop it into the freezer for 10 minutes
- Fresh (frozen) raspberries — rinsed, dried, and kept frozen until ready to use. If you purchase already frozen raspberries, make sure they have been flash frozen so they are left as individual berries and not one big clump.
- Lemon zest — to brighten up the flavor and complement the raspberries
- White chocolate chips or melting chocolate — totally optional, but a drizzle on top is a nice finish!
PRO TIP: To freeze fresh raspberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable freezer bag and store for up to one month.
How to mix the scone dough
Unlike cookie dough or bread dough, scone dough doesn’t need to be thoroughly mixed and kneaded. In fact, the less you work the dough, the more tender the scones. Follow these tips for making raspberry scones:
- Place the flour, sugar, baking soda, and salt into a large bowl and whisk to combine.
- Use a box grater to grate a stick of frozen butter directly into the bowl with the flour mixture, then stir gently with a fork to combine into the flour. TIP: Sticking the butter in the freezer for a few minutes ensures that it stays cold and can be grated easily. Grating the butter (instead of cutting it into the flour) requires less mixing, which is a good thing!
- Make a well in the flour mixture and pour in the heavy cream. Stir gently with the fork until a sticky, shaggy dough begins to form — not all of the flour will be incorporated. Again, do not over mix the dough!
- Empty the mixture onto a lightly floured surface — along with any flour left in the bowl — and use your hands to gently press it until it forms a dough. It’s ok if it flakes and cracks. This dough will seem crumbly at first.
PRO TIP: Using a silicone pastry mat on the kitchen counter when shaping scones, biscuits, or pie dough, makes clean up a breeze! This pastry mat comes with a bench/dough scraper and pastry brush, all very useful for making scones!
Folding fresh fruit into scone dough
With this recipe, we shape the dough and fold the fruit into it on a floured surface. It’s important to leave the berries in the freezer until you are ready to use them, otherwise they will get too soft and bleed. Follow these steps:
- Use a lightly floured rolling pin or your hands to pat the dough into a 8 x 10-inch rectangle. If the dough cracks, just push it back together.
- Arrange the frozen raspberries on the lower two-thirds of the long-side of the rectangle, gently pressing them into the dough.
- Use a bench scraper (or dough scraper) to carefully fold the top third over the berries, then fold over again to cover all the berries.
How to shape and cut scones
- Use your hands (a dough scraper is helpful) to gently press the dough together and square up the sides.
- Lightly flour a rolling pin and gently roll the dough into an even 1-inch-thick block, squaring up the sides again them with your hands.
- Use a sharp knife or bench scraper to cut straight down to make 4 equal pieces. Then, cut each piece diagonally to form 2 triangles.
Baking raspberry scones
- Place the scones two-inches apart on a baking sheet lined with parchment paper.
- Place the scones in the freezer for 5 minutes. This keeps the butter solid and firm to create light and tender scones as they bake.
- Remove the scones from the freezer, and use a pastry brush to baste with a thin layer of heavy cream.
- Lightly sprinkle the tops with sugar and bake at 400 degrees for 20 minutes, until golden on the top and bottom.
- When completely cool, drizzle with melted white chocolate or a powdered sugar glaze, if desired.
The finishing touch, white chocolate drizzle
Of course, these Raspberry Scones are delicious right out of the oven and the white chocolate drizzle is totally optional, but I think the little extra bit of sweetness helps balance the tart raspberries.
You can make a white chocolate glaze by melting 1/2 cup of white chocolate chips with a couple tablespoons of milk or you can use candy melts instead. I find using candy melts is easier and love the taste of these Ghiradelli White Chocolate Melting Discs.
Related recipes
How long will raspberry scones last?
Scones will stay fresh when stored in an airtight container for a couple of days at room temperature or for up to a week when refrigerated. Be sure they are completely cooled before sealing them up to avoid moisture.
Can you freeze raspberry scones?
Absolutely. To freeze Raspberry Scones after baking, just leave off the white chocolate drizzle and store in a resealable freezer bag for up to 3 months.
To freeze unbaked scones, place them in the freezer on a parchment paper lined baking sheet until firm to the touch, then transfer to a resealable freezer bag for up to a month. When ready to bake, remove the scones from the freezer, baste with cream, sprinkle with sugar, and bake — no need to thaw them first!
Raspberry Scones with White Chocolate Drizzle
Ingredients
- 2 cups all-purpose flour plus more as needed
- ¼ cup sugar plus 1 tablespoon for sprinkling
- 2 ½ teaspoons baking powder
- 1 teaspoon fresh lemon zest
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter frozen for 10 minutes
- ¾ cup heavy cream plus 1 tablespoon
- 1 cup fresh raspberries kept in the freezer until ready to use
- ½ cup white chocolate candy melts optional
Instructions
- Place the butter in the freezer 10 minutes before preparing the dough.
- Preheat the oven to 400 degrees.
- In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, the baking soda, and salt.
- Use a box grater to grate the frozen butter directly into the bowl with the flour mixture, then stir gently with a fork to combine into the flour.
- Make a well in the flour mixture and pour in 3/4 cup heavy cream. Stir gently with the fork until a sticky, shaggy dough begins to form — not all of the flour will be incorporated. Again, do not over mix the dough!
- Empty the mixture onto a lightly floured surface — along with any flour left in the bowl — and use your hands to gently press it until it forms a dough. It’s ok if it flakes and cracks. This dough will seem crumbly at first.
- Use a lightly floured rolling pin or your hands to pat the dough into a 8 x 10-inch rectangle. If the dough cracks, just push it back together.
- Arrange the frozen raspberries on the lower two-thirds of the long-side of the rectangle, gently pressing them into the dough.
- Use a bench scraper (or dough scraper) to carefully fold the top third over the berries, then fold over again to cover all the berries.
- After folding in the berries, use your hands (a dough scraper is helpful) to gently press the dough together and square up the sides.
- Lightly flour a rolling pin and gently roll the dough into an even 1-inch-thick block, squaring up the sides again them with your hands.
- Use a sharp knife or bench scraper to cut straight down to make 4 equal pieces. Then, cut each piece diagonally to form 2 triangles.
- Place the scones two-inches apart on a baking sheet lined with parchment paper, then place in the freezer for 5 minutes.
- Remove the scones from the freezer, and use a pastry brush to baste with a thin layer of heavy cream. Lightly sprinkle the tops with the remaining 1 tablespoon sugar.
- Bakes for 20 minutes, until golden on the top and bottom.Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
White Chocolate Drizzle
- Place white chocolate candy melts in a microwave-safe bowl. Microwave at 50% power for 30 seconds, remove and stir. Return to the microwave and cook another 30 seconds at 50% power.
- Remove and stir again. If not completely melted, continue microwaving at 15 second intervals until completely smooth. Drizzle over the cooled scones.
Video
Notes
- Scones will stay fresh when stored in an airtight container for a couple of days at room temperature or for up to a week when refrigerated. Be sure they are completely cooled before sealing them up to avoid moisture.
- To freeze Raspberry Scones after baking, just leave off the white chocolate drizzle and store in a resealable freezer bag for up to 3 months.
- To freeze unbaked scones, place them in the freezer on a parchment paper lined baking sheet until firm to the touch, then transfer to a resealable freezer bag for up to a month. When ready to bake, remove the scones from the freezer, baste with cream, sprinkle with sugar, and bake — no need to thaw them first!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
