Raspberry White Chocolate Scones (Gluten-Free)

These scones are a delightful marriage of bright, juicy raspberries and creamy white chocolate...wrapped in a tender, buttery, gluten-free dough. Each bite is rich yet balanced, with the slight tang of fresh berries cutting through the sweetness of the chocolate chips. The texture is soft with just the right amount of crumb, made even more inviting by a golden egg-washed top sprinkled with crunchy turbinado sugar. Perfect for breakfast, brunch, or an afternoon tea, these scones are both indulgent and rustic, with a beautiful pop of color from the raspberries and a hint of vanilla essence. Refrigerating the dough overnight enhances the flavor and texture, resulting in a scone that feels bakery-worthy but is simple enough to make at home.

•Gluten-Free Flour Blend (2 cups)

A mixture of flours like rice, tapioca, or almond flour, designed to mimic the structure of wheat flour without gluten.

•Organic Sugar or Coconut Sugar (1/3 cup)

Organic cane sugar is minimally processed; coconut sugar offers a lower glycemic index and a slight caramel flavor.

•Baking Powder (1¾ teaspoons)

A leavening agent made of baking soda, cream of tartar, and starch.

•Sea Salt (¼ teaspoon)

Enhances flavor by balancing sweetness and intensifying other ingredients.

•Cold Unsalted Butter (¼ cup, diced)

Adds richness and tenderness by creating steam pockets during baking.

•Vanilla Extract (1 teaspoon)

Derived from vanilla beans; adds warmth and aromatic sweetness.

•Heavy Whipping Cream (1 cup, cold)

High-fat dairy that provides moisture, richness, and a tender crumb.

•White Chocolate Chips (½ cup)

Made from cocoa butter, sugar, and milk solids; smooth and sweet.

•Fresh Raspberries (6 oz)

Juicy, tart, and antioxidant-rich berries.

•Egg (1, for egg wash)

Used for brushing on top of the scones.

•Water (1 tablespoon, for egg wash)

Thins the egg for easier brushing.

•Turbinado Sugar (for sprinkling)

A coarse, minimally processed cane sugar with a light molasses flavor.

To begin, gather your dry ingredients, gluten-free flour, sugar, baking powder, and salt, and whisk them together in a large mixing bowl. Then, add cold, diced butter and cut it into the flour using a pastry blender, two knives, or a food processor. The mixture should resemble coarse, crumbly sand. Stir in the white chocolate chips at this point so they’re evenly distributed throughout the base.

Next, mix the vanilla extract into your cold heavy cream, and gently pour it into the flour mixture. Using clean hands or a spatula, combine everything just until a dough forms. It’s okay if it’s a little shaggy. Carefully fold in the fresh raspberries, doing your best not to crush them too much. Turn the dough onto a sheet of parchment paper and shape it into a round disk about 1½ inches thick. Wrap it up and place it in the fridge for at least a couple of hours, or overnight, which helps the butter solidify and improves the texture and flavor of the scones.

When you're ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 6–8 wedges and space them evenly on the baking sheet. Whisk together the egg and water, then brush the tops of the scones with this egg wash and sprinkle generously with turbinado sugar for a beautiful golden finish. Bake for 22–25 minutes until the tops are lightly golden and the scones are set. Let them cool completely before serving...if you can wait! They’re buttery, soft, sweet with bursts of berry, and just a bit indulgent.