@theecatherinecampbell: Raspberry White Chocolate Scone Recipe 🎀 Makes 4 Mini Scones Prep Time: 10 minutes Bake time: 16 minutes Difficulty Level: Easy Scone Ingredients: 1/2 “heaping” cup (80g) all purpose flour 1.5 Tbsp (18 g) granulated sugar 3/4 tsp baking powder 1/8 tsp salt 2 Tbsp (28 g) cold unsalted butter, cubed 3 Tbsp (45 mL) cold heavy cream, plus more for topping 1/2 tsp vanilla extract 1/4 cup raspberries (if using frozen, toss in cornstarch) 1oz white chocolate, chopped 1-2 tsp Demerara sugar, for topping Vanilla Glaze: 1/3 cup (40 g) powdered sugar 2 tsp milk (or heavy cream) 1/4 tsp vanilla extract 1. Preheat the oven to 400°F (205°C). Line a small baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 3. Add the cold butter and rub it into the flour mixture with your fingertips until the butter is coated and the mixture resembles coarse crumbs. 4. In a small bowl, stir together the heavy cream and vanilla extract. Pour into the dry ingredients. 5. Mix gently until the dough forms. Gently fold in the white chocolate and raspberries. 6. Turn the dough onto a lightly floured surface and gently press it into a 4 inch round, about 1 inch thick. 7. Cut into 4 wedges and transfer them to the prepared baking sheet, spacing them 1–2 inches apart. 8. Refrigerate for 10 minutes. Brush the tops lightly with heavy cream and sprinkle with coarse sugar, if desired. 9. Bake for 14–16 minutes, or until the scones are puffed and lightly golden around the edges. 10. While the scones bake, prepare the vanilla glaze by whisking together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk or cream, a little at a time, until the glaze reaches your desired consistency. 11. Let the scones cool on the baking sheet for 10 minutes, then drizzle with the vanilla glaze and enjoy. #singleservedessert #EasyRecipe #dessertforone #bakingtiktok #scones Requested by @maritza ⏾ 🥰

Catherine Campbell

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Region: US

Wednesday 15 July 2026 03:40:36 GMT