Gluten Free White Chocolate Raspberry Scones
These gluten free white chocolate raspberry scones are utterly delicious. With fresh raspberries and white chocolate chips, they’re perfect for breakfast, brunch or a snack! Yum!
Oh my gosh… these scones are fabulous! I know I say that every time, because to be honest I only share the scone flavors I love the best and these are right up there at the top of the list. With raspberry season right around the corner, add these to your list of treats to make!
Gluten Free White Chocolate Raspberry Scones
Not only are these scones delicious, but they brought back some of the sweetest memories for me. When I was a little girl, my mom had a huge raspberry patch right next to our barn. As I child, I can remember sitting at the base of the patch, plucking the juicy red raspberries right from the bush… always being extra careful not to grab any thorns… I think I learned that lesson a time or two… and not caring if my hands were stained red for a little while.
The red raspberries were always a highlight for me and I loved taking out a big bowl to help my mom pick so we could make jam. I maybe wasn’t the most productive helper, as I know handfuls of those sweet tender berries ended up in my belly instead of the bowl, but my mom didn’t mind. Good thing too, because I did the same thing with her strawberry patch! Mmmmm!
But whether you make these with raspberries in your garden, or from a store package, it really doesn’t matter. These scones are just yummy. I highly, highly recommend this scone mix as the base recipe for these scones. It’s fool proof and the results are delicious every single time… no matter what you mix in. Luckily, our local grocery store carries the mix in our gluten free section, but you can also buy it right here.
For the raspberries, after giving them a quick rinse and patting them dry, I rough chopped them into smaller pieces and mixed them right in with the white chocolate chips. Don’t have raspberries? Any berry will be delicious, or add a mix of several different berries! Yum!
As with most scones, they’re best the day you make them, but the fresh fruit doesn’t last as long as dried fruit, so just keep that in mind when you have extra scones. The next day or two I like to pop them in them microwave for a few seconds. They’re still delicious!
Enjoy this recipe, it’s a good one!
Gluten Free White Chocolate Raspberry Scones
Equipment
- Mixing Bowl
- Pastry Blender
- Measuring Cups
- Sheet Pan
- Parchment Paper
- Measuring Spoons
Ingredients
Scones
- 1 Box Namaste Muffin & Scone Mix
- 8 tbsp Cold Butter
- 2 Eggs Lightly Beaten
- 1/3 cup Milk I use almond milk
- 1/2 cup White Chocolate Chips
- 1/2 cup Fresh Raspberries Roughly chopped
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Milk I use almond milk
- 1 tsp Vanilla Extract
Instructions
For The Scones:
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
- Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
- If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
- Fold in the chopped raspberries and white chocolate chips until combined.
- Use your hands to form the dough into small round patties, about an inch thick.
- Bake for 12-15 minutes, or until golden brown.
- Set aside and cool for 5-10 minutes.
For The Glaze
- In a small mixing bowl, combine powdered sugar, milk and vanilla. Mix well.
- Drizzle glaze onto cooled scones.
- Enjoy!