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Shayna Queen, The Wood Grain Cottage

Gluten Free White Chocolate Raspberry Scones

A tender scone filled with white chocolate chips and fresh raspberries.
Print Recipe
Course: Breakfast
Ingredients Equipment Method

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

Equipment

  • Mixing Bowl
  • Pastry Blender
  • Measuring Cups
  • Sheet Pan
  • Parchment Paper
  • Measuring Spoons

Method
 

For The Scones:
  1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.
  2. In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  3. Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
  4. If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
  5. Fold in the chopped raspberries and white chocolate chips until combined.
  6. Use your hands to form the dough into small round patties, about an inch thick.
  7. Bake for 12-15 minutes, or until golden brown.
  8. Set aside and cool for 5-10 minutes.
For The Glaze
  1. In a small mixing bowl, combine powdered sugar, milk and vanilla. Mix well.
  2. Drizzle glaze onto cooled scones.
  3. Enjoy!