Raspberry White Chocolate Scone Loaf has all the goodness of scones baked in loaf form. Delicious served for breakfast, brunch, or as a sweet treat with an afternoon coffee.
Any day that starts with sweet, tender, buttery pastries is a good day! Scones are one of my favorites. They are easy to make and this scone loaf is even easier.
A scone loaf is wonderful because it doesn't dry out as quickly as scones do. I enjoy making scones and enjoying them throughout the week, so a scone loaf is ideal.
This raspberry and white chocolate version is amazing. A touch of almond extract is a must - well, I think so, because I absolutely love almond flavor. These flavors are a match made in scone heaven!
The base of the scone dough is made with ingredients that are likely in your pantry and fridge.
- baking powder
- heavy cream
- raspberries - fresh or frozen (do not thaw)
- white chocolate
- almond extract
- powdered sugar
- almond extract
- heavy cream
Tips for making
- Grate the butter and keep it in the freezer until you are ready to mix together the dough. Grating the butter creates small shards, so it eliminates the need to cut the butter into the flour. Using cold ingredients helps create the flaky texture of scones. If making individual scones, cold ingredients help to prevent the scones from spreading.
- Don't over-mix. When adding the wet ingredients to the dry ingredients, mix until just combined. Overmixing will create a tough dough, and therefore a tough scone.
- Line the loaf pan with parchment paper. This makes it easy to remove the scone loaf from the pan without sticking.
- After baking, drizzle the powdered sugar glaze over the top of the scone loaf. Icing makes everything better!
- Store in an airtight container at room temperature for up to 5 days.
More scone recipes to try
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Raspberry White Chocolate Scone Loaf
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 8 tablespoons unsalted butter (frozen and grated, or cold and cubed)
- ¾ cup raspberries (fresh or frozen (not thawed))
- 3 ounces white chocolate (chopped)
- 1 cup heavy cream
- 1 large egg
- 1 teaspoon white vinegar
- 2 teaspoons almond extract
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 4-5 teaspoons heavy cream
- sliced almonds (for garnish)
- Preheat the oven to 400 degrees. Line a 9-inch loaf pan with parchment paper. Set aside.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the raspberries and white chocolate and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, egg, vinegar, and almond extract. Add to the flour mixture and gently stir just until the dough comes together.
- Transfer the mixture to the prepared pan. Bake the scone loaf for 35-40 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire rack to finish cooling.
- For the icing, in a small bowl, combine the powdered sugar, almond extract, and enough heavy cream to achieve desired consistency. Drizzle the icing over the scone loaf. Garnish with sliced almonds.
- Store in an airtight container. The scone loaf will keep for up to five days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.