A beautifully composed hero shot of golden brown Gluten Free White Chocolate Raspberry Scones, triangular in shape, on a minimalist white plate, generously drizzled with a bright pink raspberry glaze that glistens. Visible raspberries are baked into the flaky scone. The setting is a clean marble countertop with soft natural morning light from the east window, and a hint of fresh herbs in a ceramic bowl in the soft background. Warm tones, soft shadows, and a deliciously appealing presentation. No hands.

White Chocolate Raspberry Scones: A Gluten-Free Delight

ByMaya
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A slightly elevated, appetizing shot of a single golden brown Gluten Free White Chocolate Raspberry Scone, triangular in shape, on a small minimalist white plate. The rich pink raspberry glaze drips gently down its sides, highlighting the flaky texture and visible baked-in raspberries. It sits on the wooden cutting board on a marble countertop, bathed in natural morning light from the east window, with subtle warm tones and soft shadows. No hands.

Gluten Free White Chocolate Raspberry Scones

Oh, there’s just something so incredibly special about a warm scone, isn’t there? It’s truly one of life’s simple pleasures, especially when you can savor that comforting indulgence completely gluten-free! Imagine biting into a perfectly flaky, tender scone, bursting with bright, juicy raspberries and creamy pockets of sweet white chocolate, all crowned with a delicate, beautiful pink glaze. The aroma alone, filling your kitchen, is pure happiness, instantly transforming an ordinary morning into a moment of pure bliss.

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This White Chocolate Raspberry Scones recipe for our Gluten Free White Chocolate Raspberry Scones is designed to bring exactly that kind of joy directly to your table, proving once and for all that gluten-free baking can be just as tender, moist, and utterly delicious as any traditional counterpart.

Whether you’re a seasoned gluten-free baker looking for your next favorite recipe or just starting your baking journey, you’ll find these incredibly forgiving and satisfying. And if you adore a good scone as much as I do, you might also want to explore my delightful recipe for Gluten-Free Lemon Blueberry Scones for another fruity treat! While there are many wonderful takes on this classic flavor combination out there, including fantastic options like those you might find over at Taste Charm, this particular gluten-free version promises to be your new go-to. Get ready to fall head over heels for these heavenly, irresistible scones!

White Chocolate Raspberry Scones: A Gluten-Free Delight
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White Chocolate Raspberry Scones: A Gluten-Free Delight

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Flaky, tender gluten-free scones studded with bright raspberries and sweet white chocolate, topped with a beautiful pink raspberry glaze. Perfect for breakfast or brunch!

Ingredients

  • 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1/3 cup granulated sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • ½ cup (1 stick) unsalted butter, very cold and cubed

  • 1 large egg

  • ½ cup heavy cream, plus more for brushing

  • 1 tsp vanilla extract

  • ¾ cup fresh raspberries

  • ½ cup white chocolate chips

  • For the Raspberry Glaze:

  • 1 cup powdered sugar

  • 2 tbsp fresh raspberry puree (strain to remove seeds)

  • 1-2 tbsp milk or cream (as needed for consistency)

Directions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
  • Add the very cold cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The colder the butter, the flakier your scones!
  • In a separate small bowl, whisk together the egg, ½ cup heavy cream, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined. Be careful not to overmix, as this can lead to tough scones.
  • Gently fold in the fresh raspberries and white chocolate chips. Work quickly and minimally to avoid crushing the raspberries too much.
  • Turn the dough out onto a lightly floured wooden cutting board (use gluten-free flour for dusting). Gently pat the dough into an 8-inch round, about 1-inch thick. Avoid rolling or kneading too much.
  • Using a sharp knife or bench scraper, cut the round into 8 equal wedges.
  • Carefully transfer the scone wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops of the scones with a little extra heavy cream for a beautiful golden finish.
  • B Bake for 20-25 minutes, or until the scones are golden brown on top and cooked through. A wooden skewer inserted into the center should come out clean.
  • While the scones cool, prepare the glaze: In a small bowl, whisk together powdered sugar and raspberry puree. Add milk or cream one tablespoon at a time until you reach your desired drizzling consistency.
  • Once the scones have cooled slightly (they can still be warm), drizzle generously with the raspberry glaze. Serve warm or at room temperature and enjoy!

Notes

    • Chill Your Butter, Always: The key to tender, flaky gluten-free scones is super cold butter! Keep it in the freezer for 10-15 minutes before cubing and adding to your flour. This creates steam pockets in the oven, giving you that irresistible texture.
    • Don’t Overmix: Gluten-free dough can become tough just like regular dough if overworked. Mix just until combined, and then gently fold in your berries and white chocolate. A light touch is your best friend here!
    • Make Ahead Magic: You can prepare the scone dough, cut it into wedges, and freeze them on the baking sheet. Once frozen solid, transfer to an airtight bag. When you’re ready to bake, place frozen scones directly on a parchment-lined sheet and bake for a few extra minutes (around 25-30 mins) – no need to thaw!

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