¾cup (90g)fresh raspberries*tossed in a bit of flour
⅔cup (113g)white chocolateroughly chopped
Glaze
½cup (60g)powdered sugarsifted
1tablespoonhalf and half*
Instructions
Scones
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk the flour, baking powder, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs.
2 cups (296g) gluten free flour*, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, ½ cup (113g) unsalted butter
In a smaller bowl, combine the sugar, half and half, and vanilla extract. Fold the mixture into the dry ingredients until combined. Stir in the raspberries and white chocolate.
½ cup (100g) granulated sugar, ½ cup (120ml) half and half*, ½ teaspoon vanilla extract, ¾ cup (90g) fresh raspberries*, ⅔ cup (113g) white chocolate
Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges and separate out just slightly, about ½ inch. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
Glaze
In a small bowl, stir together the powdered sugar and half and half until smooth. Spread or drizzle onto cooled scones.
½ cup (60g) powdered sugar, 1 tablespoon half and half*
Notes
This recipe can be made with all-purpose flour if you are not looking to make the scones gluten free.
If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk. You can also use whole milk instead, the scones will not be as rich.
The dough may be slightly crumbly and shaggy but should stick together when pressed with your hands.
You can use frozen raspberries instead of fresh. Do not thaw beforehand.