Ingredients
Scale
For the scones:
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- Zest of 1 lemon (optional, brightens flavor)
- ½ cup (1 stick / 115g) cold unsalted butter, cubed
- ¾ cup fresh or frozen raspberries (if frozen, do not thaw)
- ½ cup white chocolate chips or chopped bar
- ½ cup heavy cream or buttermilk
- 1 large egg
- 1 tsp vanilla extract
For the vanilla glaze:
- ¾ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: Whisk flour, sugar, baking powder, salt, and lemon zest (if using).
- Cut in butter: Use a pastry cutter or fingers to work cold butter into flour until mixture resembles coarse crumbs.
- Toss in mix-ins: Gently fold in raspberries and white chocolate.
- Make wet mixture: In a small bowl, whisk cream, egg, and vanilla.
- Combine: Pour wet ingredients into dry; stir just until dough comes together (do not overmix).
- Shape: Turn onto floured surface. Pat into an 8″ circle (~¾” thick). Cut into 8 wedges.
- Bake 16–19 minutes, until golden and set. Cool 10 minutes on pan.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm scones.
💡 Pro Tips:
– Pat raspberries dry if very juicy to prevent soggy dough.
– For extra flakiness, freeze shaped scones 15 minutes before baking.
– Serve warm—they’re best fresh from the oven!
Prep Time & Nutrition (per scone, makes 8):
Prep Time: 15 min | Cook Time: 18 min | Total Time: 33 min
Servings: 8 | Calories: 260 | Net Carbs: 28g | Fats: 14g | Protein: 5g
Servings: 8 | Calories: 260 | Net Carbs: 28g | Fats: 14g | Protein: 5g