Raspberry White Chocolate Scones (Dairy & Gluten-Free)

How to make raspberry white chocolate scones

Raspberry White Chocolate Scones (Dairy & Gluten-Free)

These easy Raspberry White Chocolate Scones can be made dairy-free and gluten-free. Made in one bowl and baked in 25 minutes!

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 252kcal

Author Samantha Pickthall

Equipment

Ingredients

2 cups (300g) all-purpose flour, or all-purpose gluten-free flour, scoop & leveled
3 tsp baking powder
1 Tbsp granulated sugar, golden or white
Pinch of fine salt, or Kosher salt
60 g unsalted butter, chilled and cubed, or chilled coconut oil in chunks
1/2 cup white chocolate chips, or dairy-free chips
1 cup frozen raspberries, do not thaw, or fresh raspberries
1/2 cup + 2 Tbsp whole milk, or almond milk

US Customary - Metric

Instructions

Pre-heat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper and set aside.
In a high-speed food processor, add flour, baking powder, sugar, and salt. Pulse a few times to incorporate. NOTE: Please see notes below the recipe for a no-food processor option.
To the flour, add chilled cubed butter (or chilled coconut oil in chunks). Blend on high for 20 seconds until crumbly, resembling a coarse crumb.
Transfer the mixture to a large mixing bowl.
Stir through the white chocolate chips.
Make a well in the center and pour in the milk. Mix with a spatula or wooden spoon until just combined. If it's too dry, add more milk, 1 tablespoon at a time.
Add raspberries and mix until a dough begins to form, you may want to use your hands for this step. Ensure not to over-mix, there will still be lumps of flour throughout and that’s ok.
Lightly flour your bench top or board.
Transfer dough onto the floured surface and lightly knead to bring any loose bits together, it’s meant to be a rough dough, not completely smooth.
Pat it out and form into a thick disc, approx. 2cm-3cm in height (approx. 1-inch).
Using a knife, cut into 8 triangle wedges.
Transfer to the lined baking tray. Allowing the scones to touch.
Bake for 25-30 minutes until the tops are lightly golden on top.
Remove from the oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen.
Remove the tea towel and serve warm plain or with butter, whipped cream, or jam. Or cool scones completely on a wire rack and serve later.
Enjoy!

Video

Notes

Cold ingredients: Use chilled butter and cold cream when making the dough. Cold ingredients help create a flaky texture in the scones.

Do not thaw the frozen raspberries: If you're using frozen raspberries, just add them straight from your freezer.

Don't overwork the dough: Mix just until the ingredients come together to avoid developing too much gluten, which can result in a dense texture.

Store in an airtight container, at room temperature for 2-3 days. These scones are best consumed when they’re freshly baked!

Freeze scones individually wrapped in plastic cling film, foil, sandwich zip-lock bag, or freezer bag/container. Label with the date and freeze for up to 3 months.

Thaw scones at room temperature for several hours or overnight in the fridge. Reheat if desired in the oven, microwave or in an air-fryer until warmed through and enjoy.

Nutrition