Raspberry white chocolate scones are tender, buttery, and lightly sweet, with bursts of juicy raspberries and pockets of creamy white chocolate in every bite. The contrast between the tart fruit and sweet chocolate makes these scones feel bakery-worthy while still being easy to make at home.
Perfect for breakfast, brunch, or an afternoon treat, these scones come together with simple ingredients and bake up golden on the outside with a soft, flaky interior.
Ingredients You’ll Need
These scones rely on classic baking ingredients to create their rich texture and balanced flavor.
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup white chocolate chips or chunks
How to Make Raspberry White Chocolate Scones
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Gently fold in the raspberries and white chocolate, being careful not to crush the berries.
- Turn the dough out onto a lightly floured surface and shape into a round disc.
- Cut the disc into wedges and arrange them on the prepared baking sheet.
- Bake until the scones are golden and set.
- Allow the scones to cool slightly before serving.
Tips, Variations & Storage
- Keep the butter cold to achieve a flaky scone texture.
- If using frozen raspberries, add them straight from the freezer.
- Handle the dough gently to prevent dense scones.
- Serve warm or at room temperature with butter or jam.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, frozen raspberries work well. Do not thaw them before adding to the dough.
Why did my scones spread too much?
Warm butter can cause spreading. Chilling the dough briefly before baking can help.
Can I substitute milk for cream?
Heavy cream produces the richest texture, but milk can be used with slightly less tenderness.
Can these scones be made ahead of time?
Yes, the dough can be prepared and refrigerated overnight, then baked fresh the next day.
Raspberry White Chocolate Scones
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the white chocolate chips and raspberries, being careful not to crush the berries.
- Stir together the milk and vanilla extract, then add to the dry ingredients and mix just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently shape into a circle about 1 inch thick.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops lightly with milk.
- Bake for 16–18 minutes, or until lightly golden on the edges and cooked through.
- Cool slightly before serving.