March 18, 2024
Gluten Free White Chocolate Raspberry Scones
Prep time:
20 min
Cook time:
20 min
Total time:
45 min
Gluten Free White Chocolate Raspberry Scones
These are easily the BEST gluten free White Chocolate Raspberry Scones – perfectly baked with Hand + Heart Gluten Free All Purpose Flour (1 to 1). These scones redefine gluten-free baking, they are soft, tender, flaky, and oh so buttery.
Bite into a scone where the luxurious combination of white chocolate and raspberry creates the most perfect flavor combination. The sweetness of the white chocolate marries the tartness of the raspberries, resulting in a divine buttery scone that’s truly a match made in gluten-free heaven. I bet you’ve never had a scone like this!
With Hand + Heart Gluten Free All Purpose Flour (1 to 1) at the core of this recipe, you can trust that these scones maintain the perfect balance of textures – soft yet flaky, tender yet indulgent and no grittiness what-so-ever. It’s a testament to the fact that gluten-free treats can be just as luxurious and satisfying as their traditional counterparts.
So, treat yourself to this delightful gluten free White Chocolate Raspberry Scones recipe. Whether you’re gluten-free by choice or necessity, these scones are here to elevate your baking experience with a touch of decadence and a burst of delightful flavors
Gluten Free White Chocolate Raspberry Scones
Prep time:
20 min
Cook time:
20 min
Total time:
45 min
Yield:
6 - 8 scones
Author:
made by hand, from the heart
Ingredients
- 2 ¼ cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, roughly chopped and chilled
- 1 cup heavy cream + up to 2 tablespoons as needed
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1/2 cup frozen raspberries
- 1/3 white chocolate chips
- heavy cream, brush tops before baking
White chocolate drizzle:
- 1/4 cup white chocolate
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 375ºF.
- Line a rimmed baking sheet with parchment paper, set aside.
- In a large bowl combine all dry ingredients and whisk to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
- Flatten each chunk of butter between your thumb and forefinger.
- Create a well in the center of the dry ingredients and add the cream and vanilla extract and mix until the dough begins to come together. Add additional heavy cream as needed. If necessary, press together into a dough with floured hands, handling it as little as possible.
- Turn out the dough onto a lightly floured countertop and press into a disk. Lightly flour the top and fold the edges into the center and press again. Add frozen raspberries and white chocolate chips into the center and fold the edges of the disk to cover the fruits.
- Press and form into a 9-inch disk, about 2 inches thick. Cut the disk into 6 – 8 equal triangle.
- Chill in the freezer until firm (about 10 minutes). Remove from the freezer and brush with heavy cream.
- Bake for 20 minutes or until the scones are puffed, very fragrant and lightly golden brown around the edges.
- Remove from the oven and allow the scones to cool briefly on the baking sheet.
- Once cooled heat white chocolate and heavy cream in the microwave 30 min at the time stirring in between until smooth. Drizzle over cooled scones.
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